The Garden Community for Garden Lovers

Rice Pudding

meanie

By meanie

27 comments


As just about everything on GOY seems to get around to food at the moment (and we’d all like a recipe section anyway), I think that I’ll add my rice pudding recipe too.
Aside from the obvious differences, it is also cooked on the hob.

You’ll need;
A mugfull of BASMATI rice
1 tin coconut milk
Palm sugar (or demerara)
A nutmeg
Also handy to have some creamed coconut to hand too (in case you want it a little more coconutty), and milk.

How;
Heat the coconut milk and the unwashed rice in a non stick pan. Put slithers of the palm sugar (or demerara) in to taste. Grate the nutmeg in to taste too. Now all that you have to do is stir occasionally, taste test, and if need be add milk to stop it drying up!
Not washing the rice means the starch will help to thicken the “sauce”
Try a little of the rice after 10/12 minutes to see if it’s cooked through. Depending a little upon the rice, it is generally ready after 15 to 20 minutes.
If you want more of a coconut flavour, add creamed coconut as you cook it.
You can add fruit if you want – raisins, dried apricot (soaked beforehand) or anything really. My two faves are passionfruit or pomegranate.

If this seems a little vague I apologise – I didn’t realise until I started typing how I just sort of do it without thinking.

More blog posts by meanie

Previous post: Stuffed Marrow

Next post: Oscar buzz for Wish 143



Comments

 

This sounds great, Have you tried washing it and doing it slowly in the oven to thicken it.

3 Dec, 2010

 

I haven't, but only because I don't like the skin!
No reason why it shouldn't be done that way.
Listening to the Ashes; Australia are 3 runs for 3 wickets!!!!

3 Dec, 2010

 

Oh I love the nutmegskin on a very thick rice pudding. My mum use to leave one in all day in her Aga and porridge in a double pan on top over night, and pies that melted in the mouth. Its the warmth and smells I remember still, although I am a good cook I have never quite captured it in my kitchens.

3 Dec, 2010

 

I'm a firm believer in "slow" cooking.
I like spicy food too, and a chilli or curry cooked the day before will always taste better.
I make pies with the excess casserole if there is any - it just works.

3 Dec, 2010

 

This sounds fantastic Meanie.....Yum Yum.

3 Dec, 2010

 

Me too, Meanie! I make a casserole with wild boar that our neighbour shares with us and it ALWAYS tastes better in a pie a couple of days after the casserole! And I'm with you on the wish for a recipe section. :o)))

3 Dec, 2010

 

This is how they make rice pudding in Bangladesh Meanie. They also add a hand full of desicated coconut. It tastes so yummy

3 Dec, 2010

 

That explains why my neighbours liked it so much!!! It's very adaptable too - you can add cardomon pods if you like. Add a little flour to any left overs, form into cakes and fry for sweet rice cakes which you can serve with a good chocolate ice cream.
My neighbour does an incredible desert with super fine noodles, cream, spices and fruit!

3 Dec, 2010

 

I love old fashioned rice pud done in the oven-- I don't like the skin but the others do so I take mine out from under ;o)

3 Dec, 2010

 

So do i love old fashion ricepudding, my mum use to make it alot.

3 Dec, 2010

amy
Amy
 

I love the sound of this Meanie it has a lot of my favourite taste in it .. I will copy it !

3 Dec, 2010

 

oh the skin off the rice pudd takes me right back to my childhood.I remember someone saying that their mum called it "the love" . Has anyone tried to cook rice pud in a slow cooker? wondered if it would work

3 Dec, 2010

 

Thanks Meanie, for this one for the recipes page.

There has been a recipes page on here for over a year - under "R", or linkable via the "Featured on recipes from the garden" tab now located near the top of your blog. :-)

3 Dec, 2010

 

this sounds very good, just right to warm me up in the cold cold winter. i love coconut milk. i shall copy this one into my favourite recipes!
i have a lovely rogan josh recipe ~ make a good first course to this lovely rice pudding?

6 Dec, 2010

 

Don't keep it to yourself Sticki.............

6 Dec, 2010

 

thats another to add to my list to put on a blog! first found and used this recipe 17 years ago! it still works really well. its my favourite to do for when people come round for a meal.

6 Dec, 2010

 

ive put the recipe on a blog meanie! unfortunately didnt have a picture which is a shame ~ sorry

6 Dec, 2010

 

Thank you Sticki!
I have everything apart from chilli powder! I never use it. I do however have a very large bag of chillies in the freezer, would they work do you think? I have chilli flakes too, which I suppose are pretty much the same as powder really.....

6 Dec, 2010

 

im sure that would work ~ you must have a very well stocked kitchen!! chilli flakes are hotter than powder in my experience! you could add a little bit then add more later if it wasnt hot enough for you.

6 Dec, 2010

 

Hot is good, as long as it's not hot at the expense of flavour!
Yes, my kitchen (and freezer) is well stocked - I like to be able to cook what I want when I want.
Also, I spend a lot of time up the Cowley rd. in Oxford - it's the ethnic area of Oxford, so I always pop in one of the asian supermarkets and come home with plenty of goodies. And....my neighbour owns a tandoori delivery business. So bunches of fresh coriander are abundant around here!

6 Dec, 2010

 

thats a very good neighbour to have! the best thing about that recipe is the flavour

6 Dec, 2010

 

Ooh yes, a very good neighbour!

7 Dec, 2010

 

just made this ~ it was very good ~ OH send compliments to the recipe maker! will be making it again ~ many thanks!

7 Dec, 2010

 

Glad you liked it Sticki!
What sugar did you use?

8 Dec, 2010

 

some palm sugar but decided i wanted it a bit sweeter so used demerara ~ this may sound strange but i fancied having those little tinned mandarins with it next time ~ i hadnt got passionfruit or pomegranite ~ i used sultanas which worked very well. thanks again

8 Dec, 2010

 

Ooh, I love those little tinned mandarins from Waitrose! I quite often have one in my lunchbox.
I have a couple of mangoes, so I'll give that a go at the weekend.

8 Dec, 2010

 

i didnt know if they would be posh enough for your lovely pudding so i hesitated to say it but i just had a taste for them ~ nice shop too!!

8 Dec, 2010

Add a comment

Featured on

Recent posts by meanie

Members who like this blog

  • Gardening with friends since
    9 Aug, 2009

  • Gardening with friends since
    27 Dec, 2009

  • Gardening with friends since
    3 Apr, 2010

  • Gardening with friends since
    29 Mar, 2008

  • amy
    Amy

    Gardening with friends since
    17 Apr, 2008

  • Gardening with friends since
    10 Sep, 2010