Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/2 cup of tamarind pulp
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cinnamon stick
- 1/4 cup of shredded coconut
- 1/4 cup of raisins
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the rice and cinnamon stick, and stir well.
3. Reduce the heat to low, cover the pot, and let the rice cook for 18-20 minutes, or until the water has been absorbed and the rice is tender.
4. In a mixing bowl, combine the coconut milk, tamarind pulp, sugar, salt, and vanilla extract. Whisk until well combined.
5. Once the rice is cooked, remove the cinnamon stick and add the coconut milk mixture to the pot. Stir well to combine.
6. Cook the rice pudding over medium heat, stirring constantly, until it thickens and becomes creamy, about 10-15 minutes.
7. Add the shredded coconut and raisins to the pot, and stir well.
8. Remove the pot from the heat and let the rice pudding cool for a few minutes.
9. Divide the rice pudding into serving bowls and garnish with additional shredded coconut and raisins, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Cook over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 300mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Brown sugar or honey can be used instead of white sugar.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add chopped nuts, such as almonds or cashews, for extra crunch.
- Use mango or pineapple juice instead of tamarind pulp for a tropical twist.
- Top with fresh fruit, such as sliced bananas or diced mango.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the pudding from becoming too sticky.
- Stir the pudding constantly to prevent it from sticking to the bottom of the pot.
- If the pudding becomes too thick, add a splash of coconut milk or water to thin it out.
Storage instructions:
Store any 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, adding a splash of coconut milk or water if needed to thin it out.
Presentation ideas:
Serve the rice pudding in individual bowls, garnished with shredded coconut and raisins.
Garnishes:
Shredded coconut and raisins.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This dish can be served as a dessert or a sweet breakfast dish.
Troubleshooting advice:
- If the pudding is too thick, add more coconut 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:
Refrigerate any leftover rice pudding promptly and discard after 3 days.
Food history:
Rice pudding is a popular dessert in many cultures around the world. Coconut rice pudding is a traditional dessert in many Southeast Asian countries, while tamarind is commonly used in Latin American and Caribbean cuisine.
Flavor profiles:
This dish is sweet and creamy, with a tangy and slightly sour flavor from the tamarind.
Serving suggestions:
Serve the rice pudding as a dessert or a sweet breakfast dish.
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Region: Thai