Posts tagged: Milk Sugar

Black Sticky Rice Pudding

By , January 23, 2013

Submitted by Kay G.

Ingredients

  • 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky)
  • 2 cups or 1 can, coconut milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional)

I usually use 1/2 the ingredients.  More than enough for 4-6 individuals served in custard cups.

Instructions

  1. Measure rice into a bowl and rinse the rice a few times until water clears.  cover with at least 2 inches of water and allow to soak 4 or more hours or overnight.
  2.  Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk.  Add a small amount of boiling water, just enough to cover the rice.  Place the bowl on the trivet that comes with instant pot with 2-3 inches of water  and steam for 30-40 minutes.  Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts.  If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.)
  3. While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan.  Stir to dissolve sugar and salt and blend the sauce until smooth.  Keep warm.
  4. When the rice is cooked and still hot out of the steamer, add 1/2 of the sauce or enough to thoroughly coat the rice.  Stir and mix well.  The rice should be wet but not swimming in sauce.  Stand 15-20 min to allow the flavor to be absorbed.  Reserve the remaining sauce for spooning over the rice before serving.  Can be served warm or room temperature.
  5. The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color.  Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, coconut and mint leaf.

Because of the rich, nutty flavor, black rice is usually eaten by itself and not served with fruits, like white rice often is with mangoes.

Mango Coconut Rice Pudding

By , March 27, 2012

Submitted by Lindsey.

Ingredients:

  • 3/4 cup Arborio Rice
  • 1 1/2 cups water
  • 1 can light coconut milk
  • 1 tsp salt
  • 1/3 cup brown sugar
  • 1/2 cup half and half
  • 1 tsp vanilla
  • 1 mango, peeled and cubed

For garnish

  • 1/4 cup shredded coconut, pulsed in food processor
  • 1/4 cup almonds, pulsed in food processor

Instructions:

Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Use the manual setting and set the time to 7 minutes at High pressure. Let the cooker to cool down naturally. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top.