Easy rice pudding recipe Biography
While rice pudding is usually a heavy, occasional indulgence, it's pretty easy to cut some corners to turn this former guilty pleasure into a healthy, diet-friendly treat. This recipe combines canned coconut milk and cooked rice — white or brown rice — to result in a delicious, creamy dessert. The coconut milk cooks the rice into a perfectly soft texture, and with a tad of sweetener and a dash of cinnamon, this vegan rice pudding is the poster child for sweet comfort food. Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon andraisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple
Many dishes resembling rice pudding can be found in Southeast Asia, many of which have Chinese influences. Owing to Chinese usage, they are almost never referred to as rice pudding by the local populations (whether ethnic Chinese origin or not) but instead called sweet rice porridge. The term "pudding" in various modern East Asian languages denotes a cornstarch or gelatin-based jelly-like set dessert, such as mango pudding. The rice pudding dishes that follow are explicitly referred to as such by the originating cultures.
Banana rice pudding (Cambodian)
Bubur Sumsum (Indonesian)
Ketan hitam (Indonesian) black glutinous rice porridge
Firni (Tajik/Afghan/Pakistani/Indian) with broken rice, cardamom and pistachio, reduced to a paste, and served cold
Kheer (Nepal/Indian/Pakistani) with slow-boiled milk
Kiribath (Sri Lankan) made with coconut milk
Moghli (Lebanese) with anise, caraway, and ginger
Muhalibiyya (Arabic) with milk, rice flour, sugar, and rosewater
Payasam (South Indian) with slow-boiled milk, sugar/jaggery, and nuts
Phinni/Paayesh (Bengali) with grounded basmati or parboiled rice, cardamom and pistachio; can be served either hot or cold
Shir-berenj/ (Tajik, Afghan, and Iranian)
Shola-e zard (Tajik, Afghan, and Iranian) with saffron
Şorbeşîr (Kurdish) with cinnamon
Zarda wa haleeb (Iraqi) rice prepared with date syrup served in the same dish as with rice prepared with milk
In Canada and the United States, most recipes come from European immigrants. In the latter half of the twentieth century, Asian, Middle Eastern, and Latin American recipes have also become more common. In New England, a popular pudding is made with long grain rice, milk, sugar, or in Vermont, maple syrup. This may be combined with nutmeg, cinnamon, and/or raisins. The pudding is usually partially cooked on top of the stove in a double boiler, and then "finished" in an oven.
Here's an easy rice pudding recipe, perfect for beginningcooks. Not only will you be making adelicious dessertpopular all over the world, you will also be giving your body a healthy treat. Rice puddingis low in sugar compared to other desserts and gives you lots of needed calcium.
Pudding rice measured to the 175ml level in a glass measuring jug
410g evaporated milk
850ml whole milk
40g golden granulated sugar
1 whole nutmeg
Pre-heat the oven to 150°C,
This is simplicity itself, place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.
Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks.
Next just carefully pop the dish in the oven on the centre shelf for 2 ¼ hours.
After the pudding has had 45 minutes slide the shelf out and give everything a good stir.
At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!
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