I was getting restless in the kitchen recently and started playing my favourite game of "What if".
What if I soaked raisins in water with a few drops of rosewater? What if I used jasmine rice — a sweet, delicate rice I never worked with before — in dessert? What if I didn't use the cinnamon for just this once and tried cardamom?
And what if I used almond milk instead of regular milk for making rice pudding?
That's how this all started — a hankering for rice pudding and a chance purchase of a 2L container of Earth's Own Almond Fresh Coconut beverage. I love the two — rice pudding for its delicious comforting qualities, and almond milk for its amazing flavour. The addition of fresh coconut flavour in the almond milk I purchased intrigued me. I took a swig and my mouth swooned — delicious! Visions of cocktails and rice puddings danced in my head — along with the game of "What if".
With all these wonderful thoughts in mind I created "What-If Pudding," and, judging by the reaction of my family and friends who tried this treat for me, "What if" turned into "Want more"!
WHAT-IF JASMINE RICE PUDDING
This pudding calls for steady and gentle stove-top stirring — the result is a delicious dish, perfect served warm or cold.
1/4 cup (50ml) raisins, soaked in 1/2 cup (125ml) water and 1 tsp. (50m) rosewater
4 cups (1L) coconut-flavoured almond milk (I used Earth's Own)
1 cup (250ml) jasmine rice
1/4 cup (250ml) light brown sugar
1 tsp. (5ml) ground cardamom
1 egg, lightly beaten
1 Tbsp. (15ml) butter
1/2 cup (125ml) 18% cream
1 cup (250ml) sweetened coconut, gently toasted in oven
Mint leaves, dollops of whipped cream, for garnish
In a large saucepan heat coconut-flavoured almond milk and bring to a boil. Add rice, sugar and cardamom; bring to a boil, then reduce heat and stir mixture carefully, checking rice for doneness. After 15 minutes, drain raisins and add to mixture, blending carefully. After 15 minutes, remove some of hot broth and quick whisk into beaten egg. Return egg mixture to pudding and blend thoroughly. Add butter and cream and blend thoroughly to heat through. (Pudding will thicken when cooled.)
When rice is cooked, remove from heat and divide into 8 dessert glasses or one large glass bowl. Sprinkle with toasted coconut. Serve warm with mint leaves and whipped cream as garnish.
Serves 8.
TIPS: You can use regular almond milk with 2 tsp. (10ml) coconut flavouring
To make dish vegan, omit egg, butter and cream.
ORANGE "CREAMSICLE" RICE PUDDING
Creamsicles were made for summer. Puddings were made for comfort. Here's a recipe that combines the two!
Recipe courtesy Florida Department of Citrus, Floridacitrus.ca.
1 cup (250 ml) half-and-half
1 cup (250 ml) milk
1 cup (250 ml) 100% orange juice
1/3 cup (75 ml) sugar
1/2 tsp. (2 ml) pure vanilla
2 Tbsp. (30 ml) chopped orange zest
3 whole eggs, beaten well
3 cups (750 ml) warm cooked basmati rice (right out of the steamer or cooking pot)
1/3 cup (75 ml) dried cranberries
10 fresh mint sprigs
Preheat oven to 350F (180C). Combine half-and-half and milk in medium saucepot. Add sugar, vanilla and orange zest. Bring to a simmer over medium heat, while stirring continually, until sugar is dissolved. Mixture should smell like a creamsicle. Place beaten eggs in medium mixing bowl. Slowly pour hot liquid into eggs while whisking constantly until all liquid is absorbed.
Whisk in orange juice; then stir in rice and cranberries. Pour mixture back into saucepot and cook, stirring constantly over medium heat until mixture becomes hot and slightly thickened, about 3 to 4 minutes.
Coat a 9x9 inch baking dish with non-stick cooking spray. Pour warm pudding mixture into dish and bake for 15 minutes. Check to see if pudding is softly set (it should jiggle when shaken). Use large tablespoon or ice cream scoop to portion out rounded spoonfuls of hot pudding into ten pudding or parfait dishes. Drizzle over with orange cranberry glaze and garnish with fresh mint.
Serves 10.
TANGY LIME RICE PUDDING SQUARES
Not quite a pie, but just as good, these sensational whipped-cream topped rice pudding squares with a tangy squeeze of lime has summer sensation written all over it. From USA Rice Federation.
3 cups (750 ml) cooked short-grain rice
2 cups (500 ml) milk
1 can sweetened condensed milk
SQUARES
2 cups (500 ml) gingersnap cookies or graham wafer crumbs
1/3 cup (75 ml) butter, melted
1/2 cup (125 ml) fresh squeezed lime juice
2 cups (500 ml) whipped cream
Lime zest for garnish, optional
In medium saucepan, combine rice, milk and sweetened condensed milk. Cook over medium heat for 20 to 25 minutes, stirring frequently, until thick and creamy. Meanwhile, in medium bowl, mix together gingersnap crumbs and melted butter until well blended. Press crumbs into 13x9-inch baking dish.
Bake crust in 350F (180C) oven for 10 minutes. When rice pudding is done, stir in lime juice. Spread pudding over crust; chill. Spread whipped cream over pudding. To serve, cut into squares and garnish with strips of lime zest, if desired.
Makes 16 servings.
Source:http://lifewise.canoe.ca/FoodDrink/Eat/2012/07/10/19971231.html
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