Rice pudding was one of the few treats I remember as a child and is still a favorite comfort food, with Excellent flavor and texture. What we had as kids was leftover rice, dressed up with a bit of sugar, fresh cows cream and raisins, served warm or cold. This rice pudding is an updated version of a basic rice pudding, and is a popular dish in China, as we celebrate the Year of the Rooster during the Chinese New Year of 2017. Top with Mandarin oranges or sliced Mango to signify fullness and luck. (see photo tutorial below).
Ingredients
2 cup Cooked white rice
2 Eggs (beaten)
1 cup Rice milk (or Coconut Milk)
1 cup Heavy cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoons butter
1/4 cup coconut palm sugar
Directions
Preheat oven to 350 degrees. In a saucepan of boiling water, cook rice until tender and all water has cooked out (about 20 minutes), stir to prevent sticking to the pan.. In another saucepan, combine milk, cream, vanilla, and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and coconut sugar. Temper the egg with a bit of the hot milk mixture, then slowly beat the egg into the liquid. Add the rice to the milk mixture, with an emulsion blender, blend until smooth, being very careful; this will be very hot, then pour into individual ramekins. Set ramekins in a pan with water about half way up the side of the baking dishes, cover with foil. bake about 30 minutes. The center should jiggle slightly. Test with a sharp knife to make sure it is done. If the knife comes out clean, it is finished. Serve warm or chilled, with a sprinkle of Cinnamon if desired and top with mandarin oranges or mango slices.
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