Ingredients with Measurements:
- 1 cup glutinous rice
- 2 cups water
- 1 can (14 oz) coconut milk
- 1/2 cup white sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup raisins (optional)
- 1/4 cup shredded coconut (optional)
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear.
2. In a medium-sized pot, combine the rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the pot with a lid. Let the rice simmer for 15-20 minutes or until the water has been absorbed and the rice is cooked.
4. In a mixing bowl, combine the coconut milk, sugar, salt, and vanilla extract. Mix well.
5. Once the rice is cooked, add the coconut milk mixture to the pot. Stir well to combine.
6. Add the raisins and shredded coconut, if using.
7. Cover the pot again and let it simmer for another 10-15 minutes or until the mixture has thickened and the rice pudding is creamy.
8. Remove from heat and let it cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 13g
Saturated fat: 11g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 49g
Dietary fiber: 1g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- Brown sugar can be used instead of white sugar for a more caramel-like flavor.
- Cinnamon can be added for a warm and spicy flavor.
- Almond milk can be used instead of coconut milk for a dairy-free option.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use black rice instead of glutinous rice for a more earthy flavor and color.
- Top with toasted coconut flakes or chopped nuts for added texture.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness and saltiness to your liking.
Storage instructions:
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk to loosen the mixture.
Presentation ideas:
Serve in individual bowls or ramekins and garnish with fresh fruit or toasted coconut flakes.
Garnishes:
Fresh fruit, toasted coconut flakes, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Enjoy as a dessert or a sweet breakfast dish. Pair with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side of bacon or sausage.
Troubleshooting advice:
- If the rice pudding is too thick, add a splash of milk or coconut milk to loosen it up.
- If the rice is not fully cooked, add more water and let it simmer for a few more minutes.
Food safety advice:
- Make sure to store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Rice pudding is a popular dessert in many cultures around the world, including Asia, Europe, and the Middle East. Coconut rice pudding is a variation that is commonly found in Southeast Asia and the Pacific Islands.
Flavor profiles:
Creamy, sweet, and coconutty with a hint of vanilla.
Serving suggestions:
Serve warm or chilled as a dessert or a sweet breakfast dish.
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Region: Thai