Rice Pudding
I've always tried to make rice Pudding but failed miserably :-(. I found this rice at an Asian market, looked at several recipes and came up with this! Perfect, every time: rich and creamy, lots of interesting flavours, and not too sweet. Finally success! :-)
NB: Check photo below to get the right rice ;-)
Rice Pudding
I've always tried to make rice Pudding but failed miserably :-(. I found this rice at an Asian market, looked at several recipes and came up with this! Perfect, every time: rich and creamy, lots of interesting flavours, and not too sweet. Finally success! :-)
NB: Check photo below to get the right rice ;-)
Cooking Instructions
- 1
Put 3 1/2 cups coconut milk, honey, vanilla and spices in a large saucepan. Reserve remaining coconut milk. Cover and leave at room temperature for 1 hour.
- 2
Put sauce pan on medium high heat and bring to a low boil stirring frequently.
- 3
Reduce to medium and cover. Simmer 15 minutes, stir regularly.
- 4
When it has reduced by 3/4 cup, remove the spices and vanilla bean with a strainer.
- 5
Return to medium high and a low boil, add coconut oil and sugar.
- 6
Add rice and boil, stirring constantly for 5 minutes.
- 7
Reduce to low and cover until all liquid is absorbed.
- 8
Stir well and add remaining coconut milk.
- 9
Return to medium high and bring to a low boil, stirring constantly.
- 10
Reduce to low, cover and leave it for 15 minutes.
- 11
If the rice is still too firm, add 1/2 cup coconut milk and repeat until desired consistency.
- 12
Garnish with a fresh mint leaf and ginger sugar, cinnamon or coco powder.
- 13
Serve warm, enjoy.;-)
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