Ingredients with Measurements:
- 1 cup of glutinous rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/4 tsp of salt
- 1 cup of diced mangosteen
- 1/4 cup of shredded coconut
Special equipment needed:
- Rice cooker or pot with lid
- Mixing spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot.
2. Add 2 cups of water to the rice and cook according to the instructions of your rice cooker or pot. If using a pot, bring the rice and water to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is fully cooked and the water is absorbed.
3. In a separate pot, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
4. Once the rice is cooked, add the coconut milk mixture to the pot and stir well to combine. Cook for an additional 5-7 minutes until the mixture thickens and becomes creamy.
5. Remove the pot from the heat and stir in the diced mangosteen.
6. Transfer the rice pudding to serving bowls and sprinkle shredded coconut on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 365
- Total fat: 14g
- Saturated fat: 12g
- Cholesterol: 0mg
- Sodium: 154mg
- Total carbohydrates: 59g
- Dietary fiber: 2g
- Sugars: 28g
- Protein: 3g
Substitutions for ingredients:
- You can use regular white rice instead of glutinous rice, but the texture of the pudding will be different.
- If you can't find fresh mangosteen, you can use canned mangosteen or substitute it with other tropical fruits like mango or pineapple.
Variations:
- You can add a pinch of cinnamon or cardamom to the coconut milk mixture for extra flavor.
- For a vegan version, use a plant-based milk instead of coconut milk and substitute the sugar with maple syrup or agave nectar.
Tips and tricks:
- Rinse the rice thoroughly before cooking to remove excess starch and prevent the pudding from becoming too sticky.
- Use a non-stick pot or rice cooker to prevent the rice from sticking to the bottom.
- Stir the pudding frequently while cooking to prevent it from burning or sticking to the pot.
Storage instructions:
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, transfer it to a microwave-safe bowl and heat in the microwave for 1-2 minutes until warm.
Presentation ideas:
- Serve the pudding in small bowls or cups for an elegant presentation.
- Garnish with additional shredded coconut or fresh fruit slices.
Pairings:
- This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the pudding as a dessert after a meal of Thai or Southeast Asian cuisine.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk or water to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to store any leftover pudding in the refrigerator to prevent bacterial growth.
Food history:
- Rice pudding is a traditional dessert in many cultures around the world, including Southeast Asia, Scandinavia, and the United Kingdom.
Flavor profiles:
- This pudding has a creamy, coconutty flavor with a hint of sweetness from the mangosteen.
Serving suggestions:
- Serve the pudding warm or chilled, depending on your preference.
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Region: Thai