Ingredients with Measurements:
- 1 cup of short-grain rice
- 4 cups of donkey milk
- 1 cup of granulated sugar
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 2 tablespoons of cornstarch
- 1/4 cup of cold water
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a medium-sized saucepan, combine the rice, donkey milk, sugar, cinnamon stick, vanilla extract, and salt.
3. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Reduce the heat to low and let the mixture simmer for about 30-40 minutes, or until the rice is tender and the mixture has thickened.
5. In a small bowl, whisk together the cornstarch and cold water until smooth.
6. Add the cornstarch mixture to the rice pudding and stir well.
7. Cook for an additional 5-10 minutes, or until the pudding has thickened to your desired consistency.
8. Remove the cinnamon stick and discard.
9. Serve the rice pudding warm or chilled in individual bowls.
Time:
Preparation time: 5 minutes
Cooking time: 40-50 minutes
5. Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
This recipe makes about 4-6 servings.
Nutritional information:
Calories per serving: 350
Total fat: 5g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 120mg
Total carbohydrates: 70g
Dietary fiber: 1g
Sugars: 45g
Protein: 8g
Substitutions for ingredients:
- You can substitute cow's milk or almond milk for donkey milk.
- You can use brown sugar instead of granulated sugar.
- You can use tapioca starch instead of cornstarch.
Variations:
- Add raisins or chopped nuts for extra texture and flavor.
- Use coconut milk instead of donkey milk for a tropical twist.
- Add a splash of rum or brandy for an adult version.
Tips and tricks:
- Stir the rice pudding occasionally to prevent it from sticking to the bottom of the pan.
- If the pudding is too thick, add more milk to thin it out.
- For a creamier texture, add a tablespoon of butter at the end of cooking.
Storage instructions:
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice pudding in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice pudding in individual bowls and garnish with a sprinkle of cinnamon or chopped nuts.
Garnishes:
Cinnamon, chopped nuts, whipped cream, fresh fruit
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit, cookies, biscotti
Troubleshooting advice:
- If the rice pudding is too thin, cook it for a few more minutes until it thickens.
- If the rice is still hard after 30-40 minutes of cooking, add more milk and continue cooking until tender.
Food safety advice:
Make sure to store leftover rice pudding in the refrigerator and consume within 3 days.
Food history:
Donkey milk has been used for centuries in traditional medicine and skincare. It is also used in some cuisines, particularly in Italy and Spain.
Flavor profiles:
Creamy, sweet, cinnamon-spiced
Serving suggestions:
Serve the rice pudding warm or chilled as a dessert or snack.
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