I'm not a rice - or any other kind of milk - pudding fan. But I've always loved the Thai pudding sticky coconut rice with mango. So whilst writing an article about rice puddings - truly you could travel the world eating nothing but rice pudding in every country and not go hungry - I decided to see if there was one I'd gobble. Turns out, coconut and spices was the solution - no skin for me, but I might look at that again. This one is inspired by the Puerto Rican Arroz con Dulche.
Feeds 2-3
2 heaped tbs raisins (optional)
dark rum (optional)
1 tin (400ml) coconut milk
400ml whole milk
5 cm stick of cinnamon
1 tsp freshly grated nutmeg
4 whole cloves
1/2 vanilla pod, split
2 tbs coconut palm sugar or golden caster sugar
60g pudding or risotto rice
2 tbs dessiccated coconut
toasted almond flakes or crushed pistachios to serve
There are 2 methods to cook this, both take their time, but not much of yours - if you're in a rush you can simmer and stir on the hob like a risotto, if you'd rather not stand over it, you can put it in the oven for a couple of hours.
First, put the raisins (if you are using them) in a small bowl, cover with rum and soak overnight. Add both milks, sugar and the spices to a saucepan and simmer for 15 minutes, then set aside to cool and steep - overnight if you are doing the raisins, or for an hour or so. Put your rice either into a saucepan or into a baking dish and strain the milk over the top. If you are using the risotto method, simmer, stirring, until the rice is completely al dente and the milk absorbed - you may need to top up with a litle extra milk or water, it should take about 20 minutes to cook. For the baking method, add your milk to the rice and put into a preheated oven at 150C for 2 hours, stiring and checking the volume of liquid every 30 mins. If you want a skin, dot with butter and do not stir for the final hour. Eat warm with a scattering of toasted almonds or pistachios.
Feeds 2-3
2 heaped tbs raisins (optional)
dark rum (optional)
1 tin (400ml) coconut milk
400ml whole milk
5 cm stick of cinnamon
1 tsp freshly grated nutmeg
4 whole cloves
1/2 vanilla pod, split
2 tbs coconut palm sugar or golden caster sugar
60g pudding or risotto rice
2 tbs dessiccated coconut
toasted almond flakes or crushed pistachios to serve
There are 2 methods to cook this, both take their time, but not much of yours - if you're in a rush you can simmer and stir on the hob like a risotto, if you'd rather not stand over it, you can put it in the oven for a couple of hours.
First, put the raisins (if you are using them) in a small bowl, cover with rum and soak overnight. Add both milks, sugar and the spices to a saucepan and simmer for 15 minutes, then set aside to cool and steep - overnight if you are doing the raisins, or for an hour or so. Put your rice either into a saucepan or into a baking dish and strain the milk over the top. If you are using the risotto method, simmer, stirring, until the rice is completely al dente and the milk absorbed - you may need to top up with a litle extra milk or water, it should take about 20 minutes to cook. For the baking method, add your milk to the rice and put into a preheated oven at 150C for 2 hours, stiring and checking the volume of liquid every 30 mins. If you want a skin, dot with butter and do not stir for the final hour. Eat warm with a scattering of toasted almonds or pistachios.
