Monday, November 2, 2009

Rice Pudding

Made this Saturday and it was easy and yummy. Adapted from an Alton Brown recipe.
I like rice pudding that is simple and has no eggs. The coconut milk adds a really delicious flavor.

Rice Pudding

1 cup cooked basmati rice (or other long grain rice)
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk (I like Thai Kitchen brand)
1/4 cup sugar (you can use white or brown)
1/4 tsp cardamom
1/3 cup raisins (dark or golden or other dried fruit)
1/2 tsp vanilla
couple threads of saffron

In a large nonstick skillet over medium heat, combine rice and whole milk. Heat til boiling and simmer for 5 minutes. Stir frequently. Mixture will thicken. Add heavy cream, coconut milk, sugar, cardamom and saffron and cook for about 7-10 minutes until mixture thickens again. Remove from heat and add raisins and vanilla. Transfer to a bowl and put plastic wrap directly on the surface to prevent skin from forming.

Delicious warm, room temp or cold. Feeds about 4 depending on serving size.

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