bobmark226
02-23-2004, 10:32 AM
When I first looked at this recipe I was really skeptical and thought there was a typo. The article, entitled RICE PUDDING FOUR WAYS, does a simple combination of white rice, a LOT of milk, sugar, and a touch of salt and simmers for forty five minutes. Of the four combinations, I found the lime-coconut hard to resist, but all that's involved with each variation is adding something different either at the beginning or at the end.
Much to my suprise, it worked beautifully. I did use 2% milk and the pudding was wonderfully creamy. There is a bit of a milk around the edges, easily enough folded back in with no loss. I also used two teaspoons of lime rind, rather than one, by mistake, and I liked it so much, I'd do it that way again. I topped it with some toasted pistachios for color and texture contrasts.
Great stuff, wonderfully white, which is almost odd because we're used to cinnamon, etc. I think I might try it with brown rice next time out with some adjustments.
(Edited to add variations)
BOB
*********
COCONUT LIME RICE PUDDING
Serves 4 * Prep time 5 minutes * Total time 3 hrs, including chilling
1. In a large saucepan, bring 6 cups milk, 2/3 cup white long grain rice, 1/3 cup sugar and 1/4 tsp. salt, 1/3 cup sweetened flaked coconut, and 1 tsp grated lime rind to a boil. Reduce heat, simmer very gently, stirring occasionally, until rice is tender and mixture is reduced to 5 cups, 35 to 45 minutes. (I went the full time.)
2. Spoon pudding into one large or four individual serving dishes. Refrigerate until chilled, 2 hours.
per serving*: 429 calories ; 14.4 grams fat (ditto!) 61.3 grams carbs; 0.8 grams fiber
* counts lower with use of lowfat milk
Variations:
Cardamon-pistachio: in the beginning of step 1, add 1/4 tsp. ground cardamon; stir in 1/2 cup chopped toasted pistachios before chilling.
Cinnamon raisin: 3/4 tsp. cinnamon at the beginning, 1/2 cup raisins before chilling.
Maple-walnut: 3 Tbsp. maple syrup at step 1; 1/2 cup chopped toasted walnut before chilling. Drizzle with more syrup at serving.
Much to my suprise, it worked beautifully. I did use 2% milk and the pudding was wonderfully creamy. There is a bit of a milk around the edges, easily enough folded back in with no loss. I also used two teaspoons of lime rind, rather than one, by mistake, and I liked it so much, I'd do it that way again. I topped it with some toasted pistachios for color and texture contrasts.
Great stuff, wonderfully white, which is almost odd because we're used to cinnamon, etc. I think I might try it with brown rice next time out with some adjustments.
(Edited to add variations)
BOB
*********
COCONUT LIME RICE PUDDING
Serves 4 * Prep time 5 minutes * Total time 3 hrs, including chilling
1. In a large saucepan, bring 6 cups milk, 2/3 cup white long grain rice, 1/3 cup sugar and 1/4 tsp. salt, 1/3 cup sweetened flaked coconut, and 1 tsp grated lime rind to a boil. Reduce heat, simmer very gently, stirring occasionally, until rice is tender and mixture is reduced to 5 cups, 35 to 45 minutes. (I went the full time.)
2. Spoon pudding into one large or four individual serving dishes. Refrigerate until chilled, 2 hours.
per serving*: 429 calories ; 14.4 grams fat (ditto!) 61.3 grams carbs; 0.8 grams fiber
* counts lower with use of lowfat milk
Variations:
Cardamon-pistachio: in the beginning of step 1, add 1/4 tsp. ground cardamon; stir in 1/2 cup chopped toasted pistachios before chilling.
Cinnamon raisin: 3/4 tsp. cinnamon at the beginning, 1/2 cup raisins before chilling.
Maple-walnut: 3 Tbsp. maple syrup at step 1; 1/2 cup chopped toasted walnut before chilling. Drizzle with more syrup at serving.