Best rice pudding recipe Biography
Welcome to our Southern series of classic recipes. The bset rice pudding is a homey dessert, and it's made with our hometown New Orleans favorite, long-grain rice. In many ways, this dish is the ultimate comfort food.
Rice pudding is made around the world. India has kheer, Arroz Con Leche can sometimes be found in Mexican restaurants, the Phillipines have chocolate rice pudding, and so on. According to Wikipedia, Scandanavian countries have rice pudding for the Christmas holidays, sometimes hiding a whole almond in it. Whoever eats the almond has good luck in the coming year.
usually experimented with puddings baked in the oven with rice that was already cooked, but normaly liked this one much better. The rice is cooked in whole milk on top of the stove. You stir it occasionally. That's it.
The recipe is adapted from the new "Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years." The dedicated Cook's Country magazine team found that the dish is best made with a small amount of rice cooked directly on the stove in a lot of milk. The consistency can be adjusted just before serving with a little more milk.
Because people love apricots, this pudding has them and cardamom instead of raisins. and cinnamon. Dried cranberries or cherries also would also be good in this dish.
The coconut flavor is subtle. If you want to enhance it, sprinkle the top of the finished pudding with a little toasted coconut, which would add nice texture, too. Or, substitute almond extract for the vanilla, in order to play up the apricot flavor. (With toasted almond slivers on top? Couldn't hurt! )
This pudding is not too sweet at all, and it thickens as it cools. You can make it up to two days ahead of serving. A layer of plastic wrap pressed directly on top keeps a skin from developing.
Rice Pudding with Coconut Milk and Apricots
Makes 6 servings
3-1/4 cups whole milk
1-3/4 cups canned coconut milk (low-fat or full-fat)
1/3 cup sugar
1/2 teaspoon salt
1/2 cup long-grain rice
2 teaspoons vanilla extract
1/3 cup small-diced dried apricots*
1/2 teaspoon ground cardamom
Combine the milk and coconut milk in a 3-quart saucepan with sugar and salt. Bring to a boil over medium-high heat. Stir in the rice. Lower heat.
Stirring occasionally and making sure the heat is low to maintain a simmer, cook until the pudding thickens to the consistency of yogurt, 45 minutes to 1 hour.
While rice is cooking, cover the dried apricots with 1/3 cup water in a small cup and heat for three minutes on high power in the microwave. Let set for five minutes to hydrate. Drain well.
Remove pudding from the heat and add the vanilla, apricots and cardamom. Pour into a serving bowl, then cover the top of the pudding with plastic wrap. Chill at least two hours (or up to two days) before serving.
If pudding is too thick when serving, stir an additional 1/4 to 1/2 cup whole or coconut milk to loosen.
*Cook's tip: The best way to cut up apricots is to use kitchen shears.
Variation: Raisin and Cinnamon Rice Pudding: Add 1 cinnamon stick with milk. Hydrate 1/3 cup raisins as for apricots and drain well. When adding vanilla, discard cinnamon stick and add raisins.
Enjoy.
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