Khanom Khai Khao Tom (Coconut Rice Pudding) Recipe

Ingredients with Measurements:
- 1 cup glutinous rice
- 1 1/2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 3 pandan leaves (optional)
- 1/4 cup roasted peanuts, chopped (optional)

Special equipment needed:
- Rice cooker
- Steamer
- Mixing bowl
- Serving bowls

Step-by-step instructions:
1. Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 30 minutes.
2. Drain the rice and transfer it to a rice cooker. Add 1 1/2 cups of water and cook the rice according to the rice cooker's instructions.
3. While the rice is cooking, prepare the coconut milk mixture. In a mixing bowl, combine the coconut milk, sugar, salt, and pandan leaves (if using). Mix well until the sugar is dissolved.
4. Once the rice is cooked, transfer it to a steamer. Pour the coconut milk mixture over the rice and mix well.
5. Steam the rice and coconut milk mixture for 20-25 minutes until the liquid is absorbed and the rice is soft and sticky.
6. Remove the pandan leaves (if using) and transfer the rice pudding to serving bowls.
7. Sprinkle chopped roasted peanuts on top (if using) and serve warm or chilled.


Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Steamer: Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 370
Fat: 18g
Carbohydrates: 51g
Protein: 4g
Sodium: 155mg
Sugar: 25g

Substitutions for ingredients:
- Glutinous rice can be substituted with jasmine rice or any other short-grain rice.
- Pandan leaves can be substituted with vanilla extract or omitted altogether.
- Roasted peanuts can be substituted with other nuts or omitted altogether.

Variations:
- Add diced mango or other fruits on top of the rice pudding for a fruity twist.
- Use brown sugar instead of white sugar for a richer flavor.
- Add a pinch of cinnamon or cardamom for a spiced flavor.

Tips and tricks:
- Soaking the rice before cooking helps to soften it and make it more sticky.
- Mixing the coconut milk mixture well ensures that the sugar is dissolved and evenly distributed.
- Stirring the rice pudding occasionally while steaming helps to prevent it from sticking to the bottom of the steamer.

Storage instructions:
Leftover rice pudding can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the rice pudding, microwave it for 1-2 minutes or steam it for 5-10 minutes until heated through.

Presentation ideas:
Serve the rice pudding in individual bowls and garnish with chopped roasted peanuts on top.

Garnishes:
Chopped roasted peanuts

Pairings:
Thai iced tea or coffee

Suggested side dishes:
Fresh fruit, such as mango or pineapple

Troubleshooting advice:
- If the rice pudding is too dry, add a little more coconut milk or water and steam it for a few more minutes.
- If the rice pudding is too wet, steam it for a few more minutes without the lid on to allow the excess liquid to evaporate.

Food safety advice:
Make sure to store leftover rice pudding in the refrigerator and consume it within 3 days.

Food history:
Khanom Khai Khao Tom is a traditional Thai dessert that is commonly eaten as a snack or for breakfast. It is made with glutinous rice, coconut milk, and sugar, and is often flavored with pandan leaves.

Flavor profiles:
Sweet, creamy, nutty

Serving suggestions:
Serve the rice pudding warm or chilled as a dessert or snack.

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Region: Thai

Taste: Sweet, Creamy, Coconutty, Nutty