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 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/2 cup of raisins
- 1/2 cup of shredded coconut
Special equipment needed:
- Medium-sized pot with lid
- Mixing spoon
- Measuring cups and spoons
- Serving bowls
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear.
2. In a medium-sized pot, add the rice and 2 cups of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and cover the pot with a lid. Let the rice cook for 15-20 minutes until the water is absorbed and the rice is tender.
4. In a separate pot, add the coconut milk, sugar, salt, and vanilla extract. Heat over medium heat until the sugar is dissolved, stirring occasionally.
5. Once the rice is cooked, add it to the pot with the coconut milk mixture. Stir well to combine.
6. Add the raisins and shredded coconut to the pot and stir.
7. Cook the rice pudding over medium-low heat for 10-15 minutes until the mixture thickens and the raisins are plump.
8. Remove from heat and let cool for a few minutes.
9. Serve the rice pudding warm or chilled in individual bowls.
Time:
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for boiling rice
Medium heat for coconut milk mixture
Medium-low heat for cooking rice pudding
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 360
Fat: 15g
Carbohydrates: 54g
Protein: 4g
Fiber: 2g
Sugar: 30g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- Brown sugar or honey can be used instead of white sugar.
- Dried cranberries or chopped dates can be used instead of raisins.
- Unsweetened shredded coconut can be used instead of sweetened.
Variations:
- Add sliced bananas or mangoes to the rice pudding for a tropical twist.
- Top the rice pudding with chopped nuts or whipped cream.
- Use coconut water instead of water to cook the rice for extra coconut flavor.
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 pot.
- Adjust the sweetness to your liking by adding more or less sugar.
- If the rice pudding is too thick, add a splash of milk or coconut milk to thin it out.
Storage instructions:
Store 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 until warm.
Presentation ideas:
Serve the rice pudding in individual bowls with a sprinkle of shredded coconut on top.
Garnishes:
Sprinkle chopped nuts, fresh fruit, or whipped cream on top of the rice pudding.
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 or a sweet breakfast dish.
Troubleshooting advice:
- If the rice pudding is too thick, add a splash of milk or coconut milk to thin it out.
- If the rice is not cooked through, add a little more water and cook for a few more minutes.
Food safety advice:
Make sure to store leftover rice pudding in the refrigerator and consume within 3 days.
Food history:
Coconut rice pudding is a popular dessert in many cultures, including Thai, Indian, and Filipino.
Flavor profiles:
This rice pudding is sweet, creamy, and coconutty with a chewy texture from the glutinous rice.
Serving suggestions:
Serve the rice pudding warm or chilled as a dessert or a sweet breakfast dish.
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Region: Thai