Peeps
06-27-2002, 10:42 AM
Last night, as promised, I made the Coconut Rice Pudding you posted yesterday (below for anyone who missed it) and all I can say is YUM!!! This is SO good! So coconutty and creamy! I modified the posted version below to omit the gelatin because it simply doesn't need it. Last night it was wonderfully thick and creamy when warm and it was very firm this morning (and made a good breakfast!) and easily would have worked in molds if you wanted to do that. I tried to stick to the recipe but I do have a few notes - I used vanilla soy milk and cut down the extract to 1/2tsp. (based on another soy milk rice pudding recipe I have that says to do that if you use vanilla soy milk) - I debated about using the bean but decided that might be too vanilla-y so I just used the extract, added at the very end after it was done. I also omitted the salt (never use it) and used a 14oz can of light coconut milk (Trader Joe's) and added another 2 oz. (1/4 cup) of milk just to make it the 2 cups needed. I threw in about a half cup of raisins since I must have raisins in my rice pudding! It took a bit longer than 30 minutes for all the liquid to be absorbed but rice pudding usually does. But overall, it was fantastic - though the 4 servings is accurate so if you're making this for a crowd you'll definitely need to double or triple it at least.
In comparison to the May '01 Arroz Con Coco I much prefer this one. I know I didn't make the Arroz Con Coco the way the recipe stated with all the spices, etc. but although it was very good I think the canned milks that recipe uses gives it a slightly processed taste. Plus, I think the great beauty of rice pudding both in flavor and preparation is that it only takes like 4 ingredients - rice, milk, sugar and raisins! I don't think you need to get too fussy with other stuff, but that's just me. (And who wants all the half leftover cans of milk?) If you do make the Arroz you'll also need to double or triple it because it doesn't make very much.
I've also posted below my standard rice pudding that I've been making for ages - very simple and basic but it seems to make a lot. So my 2 cents would be if you're going for coconut flavor, make the one you posted (without gelatin!), if you want basic you might try the other one (I also have one specifically made for soy milk with maple sugar - its from some Moosewood book and I can find it if you like.)
Coconut Rice Pudding
1/2 cup long grain rice
2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1 vanilla bean, split lengthwise, or teaspoon vanilla extract
1/2 c. raisins (optional).
Combine rice, coconut milk, milk, sugar, vanilla bean, and raisins, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency. Remove the vanilla bean or stir in vanilla extract and divide the pudding into 4 (3-ounce) ramekins.
Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate.
Rice Pudding
3 cups white rice, cooked (make 1 c. uncooked rice)
3 cups milk (skim fine)
2/3 cup sugar
1/2 cup raisins
1/2 teaspoon cinnamon
Combine cooked rice, milk and sugar in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish. May serve chilled or at room temperature.
Yield: 4 to 6 servings
In comparison to the May '01 Arroz Con Coco I much prefer this one. I know I didn't make the Arroz Con Coco the way the recipe stated with all the spices, etc. but although it was very good I think the canned milks that recipe uses gives it a slightly processed taste. Plus, I think the great beauty of rice pudding both in flavor and preparation is that it only takes like 4 ingredients - rice, milk, sugar and raisins! I don't think you need to get too fussy with other stuff, but that's just me. (And who wants all the half leftover cans of milk?) If you do make the Arroz you'll also need to double or triple it because it doesn't make very much.
I've also posted below my standard rice pudding that I've been making for ages - very simple and basic but it seems to make a lot. So my 2 cents would be if you're going for coconut flavor, make the one you posted (without gelatin!), if you want basic you might try the other one (I also have one specifically made for soy milk with maple sugar - its from some Moosewood book and I can find it if you like.)
Coconut Rice Pudding
1/2 cup long grain rice
2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1 vanilla bean, split lengthwise, or teaspoon vanilla extract
1/2 c. raisins (optional).
Combine rice, coconut milk, milk, sugar, vanilla bean, and raisins, in a heavy-bottomed saucepan and bring to a boil. Reduce the heat and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes. Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency. Remove the vanilla bean or stir in vanilla extract and divide the pudding into 4 (3-ounce) ramekins.
Chill overnight. To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate.
Rice Pudding
3 cups white rice, cooked (make 1 c. uncooked rice)
3 cups milk (skim fine)
2/3 cup sugar
1/2 cup raisins
1/2 teaspoon cinnamon
Combine cooked rice, milk and sugar in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish. May serve chilled or at room temperature.
Yield: 4 to 6 servings