Source:- Google.com.pk
Rice pudding coconut milk Biography
Rice pudding is made with use of coconut milk.Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused withCoconut water. The colour and rich taste of coconut milk can be attributed to the high oil content. Most of the fat issaturated fat. Coconut milk is a very popular food ingredient used in Southeast Asia and the Caribbean.
Preparation
Traditionally, coconut milk is acquired through the grating of a brown coconut, mixing the resulting substance with a small amount of water to dissolve the fat present in the grated meat. The grating process itself can be carried out manually or with a more modern grating machine. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7%. Thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in water and squeezed further to produce thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soupsand general cooking. This distinction is usually not made in Western nations since fresh coconut milk is rare, and most consumers buy coconut milk in cans.
Coconut water is the watery liquid that usually comes from the young, still immature green coconut, although mature coconuts also have coconut water. The still jelly-like coconut meat is often added to coconut water to make a tropical drink.
Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk. To avoid this in commercial sold coconut milk, an emulsifier(s) and a stabiliser(s) have to be used.
Canned coconut milk
Manufacturers of canned coconut milk typically combine thin and thick milk, with the addition of water as a filler. An official world standard can be found at Codex Alimentarius,
Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a creamy thickness. Some brands sold in Western countries add thickening agents and/or emulsifiers to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as an indicator of spoilage by people unfamiliar with coconut milk.
Once opened, cans of coconut milk must be refrigerated and are usually only good for a few days. If not, the milk can sour and spoil easily.
Brown Rice Pudding With Coconut Milk
INGREDIENTS
4-5 cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
1⁄2 cup dried cranberries or 1⁄2 cup dried tart cherry
1⁄4 cup unbleached white sugar
1⁄4 cup unrefined unbleached cane sugar or 1⁄4 cup brown sugar
1⁄4 teaspoon ground cardamom
1 (15 ounce) can coconut milk (regular or light)
1 1⁄3 cups milk (soy milk or rice milk can be substituted)
1 egg (or non-dairy egg substitute)
1 teaspoon almond extract
DIRECTIONS
Butter the inside of the crock pot or casserole dish.
Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
If desired, garnish each serving with toasted almonds.
Serves 6.
Preparation
Traditionally, coconut milk is acquired through the grating of a brown coconut, mixing the resulting substance with a small amount of water to dissolve the fat present in the grated meat. The grating process itself can be carried out manually or with a more modern grating machine. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7%. Thick milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in water and squeezed further to produce thin coconut milk. Thick milk is mainly used to make desserts as well as rich and dry sauces. Thin milk is used for soupsand general cooking. This distinction is usually not made in Western nations since fresh coconut milk is rare, and most consumers buy coconut milk in cans.
Coconut water is the watery liquid that usually comes from the young, still immature green coconut, although mature coconuts also have coconut water. The still jelly-like coconut meat is often added to coconut water to make a tropical drink.
Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk. To avoid this in commercial sold coconut milk, an emulsifier(s) and a stabiliser(s) have to be used.
Canned coconut milk
Manufacturers of canned coconut milk typically combine thin and thick milk, with the addition of water as a filler. An official world standard can be found at Codex Alimentarius,
Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a creamy thickness. Some brands sold in Western countries add thickening agents and/or emulsifiers to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as an indicator of spoilage by people unfamiliar with coconut milk.
Once opened, cans of coconut milk must be refrigerated and are usually only good for a few days. If not, the milk can sour and spoil easily.
Brown Rice Pudding With Coconut Milk
INGREDIENTS
4-5 cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
1⁄2 cup dried cranberries or 1⁄2 cup dried tart cherry
1⁄4 cup unbleached white sugar
1⁄4 cup unrefined unbleached cane sugar or 1⁄4 cup brown sugar
1⁄4 teaspoon ground cardamom
1 (15 ounce) can coconut milk (regular or light)
1 1⁄3 cups milk (soy milk or rice milk can be substituted)
1 egg (or non-dairy egg substitute)
1 teaspoon almond extract
DIRECTIONS
Butter the inside of the crock pot or casserole dish.
Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
If desired, garnish each serving with toasted almonds.
Serves 6.
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