Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of water
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/4 cup of chopped peanuts
- 1/4 cup of raisins
Special Equipment Needed:
- Medium-sized saucepan
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
Step-by-Step Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium-sized saucepan, combine the rice and water and bring to a boil over high heat.
3. Reduce the heat to low and simmer the rice, covered, for 15 minutes.
4. Add the coconut milk, sugar, salt, vanilla extract, cinnamon, cardamom, ginger, and cloves to the rice and stir to combine.
5. Simmer the rice mixture, uncovered, for an additional 15 minutes, stirring occasionally.
6. Remove the rice pudding from the heat and stir in the chopped peanuts and raisins.
7. Divide the rice pudding into serving bowls and let cool to room temperature.
8. Serve the rice pudding chilled or at room temperature.
Time:
Preparation time: 5 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total Fat: 17g
Saturated Fat: 9g
Cholesterol: 0mg
Sodium: 300mg
Total Carbohydrates: 70g
Dietary Fiber: 3g
Sugars: 35g
Protein: 7g
Substitutions for ingredients:
- Long-grain rice can be used instead of short-grain rice.
- Almond milk can be used instead of coconut milk.
- Brown sugar or honey can be used instead of white sugar.
- Other nuts, such as cashews or almonds, can be used instead of peanuts.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add a splash of rum or brandy to the rice pudding for an adult version.
- Top the rice pudding with fresh fruit, such as sliced bananas or berries.
- Add a dollop of whipped cream or coconut cream to the top of the rice pudding.
- Use different spices, such as nutmeg or allspice, to change the flavor profile.
Tips and Tricks:
- Rinse the rice well before cooking to remove excess starch.
- Stir the rice pudding occasionally to prevent it from sticking to the bottom of the pan.
- Let the rice pudding cool to room temperature before serving to allow the flavors to meld together.
- Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the rice pudding, microwave it on high for 30 seconds to 1 minute, or 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, coconut cream, fresh fruit
Pairings:
Serve the rice pudding with a cup of hot tea or coffee.
Suggested Side Dishes:
This rice pudding can be served as a dessert on its own.
Troubleshooting Advice:
If the rice pudding is too thick, add a splash of milk or water to thin it out.
Food Safety Advice:
Make sure to store leftover rice pudding in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food History:
Laziji-style rice pudding is a fusion of Chinese and Indian flavors. The dish is inspired by the spicy Sichuan dish, laziji, which is made with chicken and Sichuan peppercorns.
Flavor Profiles:
Creamy, sweet, and spicy
Serving Suggestions:
Serve the rice pudding chilled or at room temperature as a dessert.
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Taste: Sweet, Creamy, Nutty, Cinnamon, Cinnamon-Spiced