Cooking
Sometimes you try and try and try and you just can't find the perfect recipe. Other times your disasters turn out to be successes. That's the story of my rice pudding. I have been trying to make a creamy rice pudding and each time it has come out grainy or chewy, never quite right. I've tried using different kinds of rice, different kinds of milk, baking it, steaming it, cooking it on the stove-top and finally using a pressure cooker.
This had to be at least my fourth attempt. I was expecting the arborio to give it a "risotto" like texture but it didn't. I also was expecting it to be fairly dense. It isn't. When I first opened the pressure cooker I thought it was way too mushy and liquidy, but as it cooled it firmed up quite a bit and the end result was very creamy and rich.
So it's with great pride that I can say I have finally conquered rice pudding! This is one of those simple recipes that only has 4 ingredients, well, five if you count the water. And they probably all live in your cupboard so even when you don't have fresh milk in the house you can make this one. The only tricky part is, you need a pressure cooker. But if you are looking for a recipe to make with your pressure cooker, or even a reason to invest in a pressure cooker, this is the one.
Note:If you want to try making this without the a pressure cooker, I imagine you could make it in a rice cooker or tightly covered pot over a low flame, you might need to increase the cooking time and perhaps the liquid, let me know how your experiments turn out!
Creamy Coconut Rice Pudding
serves 4-6
Ingredients
1/2 cup arborio rice
1 can unsweetened coconut milk (13.5 oz)
1 cup water
1/4 cup sugar
1 teaspoon vanilla extract
Instructions
Mix the rice, coconut milk, sugar and water in a pressure cooker. Put the lid on and bring up to full pressure then lower to a low pressure for 20 minutes. Turn off the heat and let cool on the stove for 10 minutes. Remove the lid and stir. It will seem very liquid, but it will thicken when it cools. Let cool to room temperature, stir in vanilla then refrigerate.
Enjoy!
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Cooking
Creamy Coconut Rice Pudding Recipe
Sometimes you try and try and try and you just can't find the perfect recipe. Other times your disasters turn out to be successes. That's the story of my rice pudding. I have been trying to make a creamy rice pudding and each time it has come out grainy or chewy, never quite right. I've tried using different kinds of rice, different kinds of milk, baking it, steaming it, cooking it on the stove-top and finally using a pressure cooker.
This had to be at least my fourth attempt. I was expecting the arborio to give it a "risotto" like texture but it didn't. I also was expecting it to be fairly dense. It isn't. When I first opened the pressure cooker I thought it was way too mushy and liquidy, but as it cooled it firmed up quite a bit and the end result was very creamy and rich.
So it's with great pride that I can say I have finally conquered rice pudding! This is one of those simple recipes that only has 4 ingredients, well, five if you count the water. And they probably all live in your cupboard so even when you don't have fresh milk in the house you can make this one. The only tricky part is, you need a pressure cooker. But if you are looking for a recipe to make with your pressure cooker, or even a reason to invest in a pressure cooker, this is the one.
Note:If you want to try making this without the a pressure cooker, I imagine you could make it in a rice cooker or tightly covered pot over a low flame, you might need to increase the cooking time and perhaps the liquid, let me know how your experiments turn out!
Creamy Coconut Rice Pudding
serves 4-6
Ingredients
1/2 cup arborio rice
1 can unsweetened coconut milk (13.5 oz)
1 cup water
1/4 cup sugar
1 teaspoon vanilla extract
Instructions
Mix the rice, coconut milk, sugar and water in a pressure cooker. Put the lid on and bring up to full pressure then lower to a low pressure for 20 minutes. Turn off the heat and let cool on the stove for 10 minutes. Remove the lid and stir. It will seem very liquid, but it will thicken when it cools. Let cool to room temperature, stir in vanilla then refrigerate.
Enjoy!
- Test Kitchen Tales
I became a recipe developer by accident, and not by design. I posted some of my favorite recipes online and not long after I was contacted by various companies and publishers to help create recipes for them as well. It's been wonderful to do something...
- Amy's Favorite Cookware
Lately I've been getting a number of emails asking me about cookware. I'm no expert, but I'm happy to tell you what I like and why. Cast iron I received a cast iron pan as a "cast off" from someone who didn't want it any longer. I can't...
- Thai Sticky Rice
Before I ever went to Thailand I was very fond of mango and sticky rice. In fact, when Lee and I would order Thai food to be delivered to our home, our choice of restaurants would often be influenced by which one had mango and sticky rice on the menu....
- Diy Ginger Beer
Because you asked... Run a small handful of ginger through a food processor (don't bother peeling it; you can, but it all gets filtered later). Put ginger, two cups of water, and two cups of sugar into a pot, and bring to a boil, stirring occasionally...
- Chirashi Sushi
The first of my no (or only kinda) cook(ed) dinners, Scattered Sushi. We weren't too terribly authentic with this one, skipping a bunch of mushrooms and the konbu, but it was still pretty good. Sushi rice, mixed with some age and carrot, julliened...