Rice Pudding
Rice PuddingHere’s some rice pudding that Daneille and I made based on a recipe from good eats.
It is good. To make it:
Cook one cup of rice in a rice cooker.
Put that rice in a wide pot with one cup of milk.
Bring it all to a boil, stirring regularly.
Add 1/2 a cup of heavy cream, 3/4 of a cup of coconut milk, and around four ounces of sugar.
Stir everything together, letting it boil gently and thicken.
Sprinkle in 1/4 teaspoon of ground cardamom and stir in thoroughly.
Place in a bowl and cover with plastic wrap pressed tightly against the surface.
Put in fridge and allow to cool overnight.
Eat.
The recipe also called for golden raisins and chopped pistachios, but we didn’t feel like putting that in.
It’s thick, almost as solid as Jell-O, but with a creamy texture and amazing flavor. Mmm.
cinnamon?
i have to say that rice to riches cheesecake flavor was awesome.
Nope, we went with cardamom instead. It was originally an “indian” recipe, btu we left out the raisins and nuts.
Still, really good. I’m going to find a way to make it creamier, though… I’m already trying to figure out how… Maybe adding tapioca starch and having less rice.