Rice pudding recipes biography
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.
Rice pudding around the world
rice; white rice (usually short grain, but can also be long grain, basmati, or jasmine rice), brown rice, black riceRice puddings are found in nearly every area of the world.
Recipes can greatly vary even within a single country.
The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected.
The following ingredients are usually found in rice puddings:
milk; (whole milk, coconut milk, cream or evaporated)
spices; (nutmeg, cinnamon, ginger etc.)
flavorings; (vanilla, orange, lemon, pistachio, rose water etc.)
sweetener; (sugar, brown sugar, honey, sweetened condensed milk, fruit or syrups)
eggsSoutheast 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
Tsamporado (Philippines) chocolate rice pudding
Dudhapak (Gujarati) with slow-boiled milk, sugar, basmati rice, nuts, and saffron
1)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.
2)RICE PUDDING
1 cup arborio rice
2 1/2 cups whole milk
1 cup heavy cream
1/2 vanilla bean, split, seeds scraped
3/4 cup sugar
POACHED RHUBARB
3 cups water
2 cups sugar
1 cup dry red wine or rosé
2 tablespoons fresh lemon juice
1 cinnamon stick
1/2 vanilla bean, split, seeds scraped
1 pound rhubarb, cut into 1-inch lengths
Small mint leaves, for garnish
Fill a medium saucepan with water and bring to a boil. Add the rice and cook over high heat for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, vanilla bean and seeds. Bring to a simmer and cook over low heat until the rice is very tender, about 25 minutes. Stir in the sugar and remove from the heat. Discard the vanilla bean. Scrape the pudding into a 9-by-13-inch glass dish, press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 3 hours.
In a large saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick, vanilla bean and seeds. Bring to a simmer and cook over moderate heat for 10 minutes. Add the rhubarb and simmer until tender, about 15 minutes. Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours.
Spoon the rice pudding into bowls. Using a slotted spoon, top with some of the rhubarb. Sprinkle with mint leaves and serve.
MAKE AHEAD The rice pudding and poached rhubarb in its liquid can be refrigerated for up to 2 days.
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Rice Pudding Recipes Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Rice Pudding Recipes Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Rice Pudding Recipes Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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