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Jasmine Rice Pudding Two Ways - Beginner and Expert

YumSugar — Wed, 11 Mar 2009 03:30:25 -0700

One of my favorite desserts to make at home is rice pudding, because I can easily watch it on the stovetop while I'm prepping other items for dinner. Since most of us have rice, honey, and milk on hand, it's possibly the tastiest way to clean your pantry. Although many rice puddings call for arborio or other short-grained Italian varieties, try the longer-grain jasmine for less starchiness. Jasmine rice will not only maintain its texture, but it also has a wonderful aroma. To ensure the pudding is smooth rather than sticky, rinse the rice thoroughly before cooking it. See a basic jasmine rice pudding recipe as well as one that's more complex in flavor when you read more.

Beginner Jasmine Rice Pudding
From Saveur

Ingredients

6 cups whole milk, at room temperature
1/2 cup clover honey, plus more as needed
Pinch of kosher salt
1 cup jasmine rice, rinsed well
2 oz. dried apples, chopped into 1/2-inch pieces
1/2 cup golden raisins
2 tbsp. butter, plus more as needed

Directions

Put the milk, honey, and salt into a medium saucepan over medium-high heat and bring to a simmer; do not let it boil. Stir in the rinsed rice, reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, until rice is very soft and milk is nearly absorbed, 30-40 minutes.
Add the apples and raisins and continue to simmer until the apples are softened and pudding is very thick, 5-10 minutes more. Just before serving, stir in the butter. Serve plain or drizzled with additional honey or butter, if you like.

Makes 6 servings.

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Expert Jasmine Rice Pudding
From Bon Appétit

Ingredients

1/2 cup raisins
3 tablespoons Malibu rum or other coconut-flavored rum
1 1/2 cups nonfat milk
1 1/4 cups canned unsweetened coconut milk
3/4 cup whole milk
1 cinnamon stick
1/2 teaspoon salt
1/2 vanilla bean, halved lengthwise
1 1/4 cups jasmine rice
6 tablespoons plus 1/4 cup sugar
1 cup chilled whipping cream
2 1/2 teaspoons grated lime peel
6 passion fruits, halved, juice and seeds scooped into bowl
Special equipment: 8 3/4-cup ramekins or custard cups

Directions

Combine raisins and rum in small bowl. Let stand at room temperature while preparing pudding.
Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth.
Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool.
Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.

Serves 8.

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Rice Pudding: A Perfect Dessert For Your Summer Fruits

YumSugar — Wed, 13 Aug 2008 07:45:02 -0700

During a recent endeavor to make peach rice pudding popsicles, I loved the rice pudding so much (a good amount of it wound up in my stomach instead of the freezer!) that I decided it was time to make a batch.

Enter this rice pudding recipe, which highlights all the freshest Summer fruits. It's comfort food to the max, with a glutinous bite and creamy, vanilla undertones. Make sure you keep the saucepan at arm's length and stir the rice continuously. I got distracted watching the Olympics, and my saucepan overflowed on me! To get this simple recipe, read more.

Warm Rice Pudding With Summer Fruits
Adapted from Michael Chiarello's Casual Cooking

Ingredients

1 quart milk
1/3 cup granulated sugar
Salt
2 1 1/2-inch strips of lemon zest
1/2 a vanilla bean, split lengthwise to expose seeds
1/2 cup water
3/4 cup Arborio rice
3 egg yolks
1 teaspoon fresh lemon juice
4 cups mixed Summer fruits, such as strawberries, blackberries, blueberries, peaches, apricots, or figs, in any combination, sliced as needed
Superfine sugar (optional)

Directions

Combine the milk, granulated sugar, a pinch of salt, lemon zest, vanilla bean, and water in a wide saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
Add the rice and simmer gently, stirring occasionally, until the grains are tender and the milk is slightly thickened, about 20 minutes.
In a bowl, beat the yolks with the lemon juice until well-blended. Whisk in about 1 cup of the hot rice to warm the egg mixture, then pour the mixture into the rice.
Cook briefly, stirring constantly, until the pudding visibly thickens, about 1 minute. Remove from heat and remove and discard the lemon zest and vanilla bean. Let the rice pudding cool until it is just warm; it will thicken as it cools.
If the fruits need a little sweetening, add superfine sugar to taste. Divide the fruits among 6 or 8 plates or shallow glasses. Spoon the warm rice pudding over the top. To serve as a parfait, alternate layers of fruit and warm pudding.

Serves 6 to 8.

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Peach Rice Pudding Pops

YumSugar — Mon, 11 Aug 2008 16:15:13 -0700

I'm not the only one obsessed with Popsicles; so is Krystia Castella, the author of the recently released Pops! Icy Treats for Everyone. The book is full of frozen delights, but I was completely intrigued by her recipe for rice pudding Popsicles. For a Summer twist, I replaced the raisins and orange zest with fresh local peaches to complement the creamy and cinnamony rice pudding. I truly enjoyed the flavor of these Popsicles, however, the frozen grains of rice were slightly chewy and interfered with the otherwise smooth texture. During the next heatwave, I'll experiment with pureeing the rice pudding for a more horchata-like consistency. To learn how to make these delicious and original Popsicles, read more!

Basmati Rice Pudding Popsicles
Modified from Pops! Icy Treats for Everyone by Krystina Castella

Ingredients

3 cups Milk
1 cup Heavy Cream
5 Bay Leaves
5 tablespoons Basmati Rice
1/3 cup Sugar
2 teaspoons Vanilla Extract
1/2 teaspoon Cinnamon
2 Peaches (one diced into small bit-size pieces and one thinly sliced)

Directions

In a saucepan, combine the milk, cream, and bay leaves. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and sprinkle in the rice. Cook, stirring often, for about 40 minutes until the mixture thickens.
Add the sugar. Cook, stirring, for 5 minutes, or until the sugar is dissolved. Remove from the heat and discard the bay leaves.
Stir in vanilla extract and cinnamon. Refrigerate for 10 minutes. Stir in peaches.
Pour in Popsicle molds. Once partially filled, insert the thin peach slices on each side of the Popsicle. Insert sticks and wait patiently to freeze for at least 8 hours.

Makes 10 Popsicles.

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Come Party With Me: Moroccan Dinner - Dessert

partysugar — Wed, 28 May 2008 15:00:17 -0700

Couscous is a staple common to North African cuisine. Instead of serving it as a savory part of my dinner menu, I decided to use it to make a sweet dessert. Most people have had rice or bread pudding, but the majority of my guests have yet to experience couscous pudding.

This variation is made with fluffy whipped cream, sautéed bananas, and fresh pineapple. This type of dessert is ideal for a dinner party because it can be made well in advance. To take a look at the recipe, read more.

Pineapple and Banana Couscous Pudding
From Bon Appétit magazine

Ingredients

3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped (about 1/2 cup)
1 tablespoon (packed) golden brown sugar
1 1/2 cups plus 2 tablespoons chilled whipping cream
5 tablespoons sweetened cream of coconut (such as Coco López)*
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple

Directions

Bring 3/4 cup water to boil in heavy medium saucepan over high heat.
Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork.
Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.
Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec.
Reserve 6 tablespoons whipped cream mixture for topping.
Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.
Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.

Serves 6.

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Serve Rice Pudding Instead Of Birthday Cake

partysugar — Wed, 12 Sep 2007 16:01:39 -0700

My dad's birthday is on Friday, and instead of baking him a cake I'm making a big bowl of rice pudding. He's currently all about foods that remind him of the old days - life before I became a raging foodie maniac - meatloaf, chicken in a bag, hard shelled tacos, etc. That's why I thought a classic dessert would be a lovely treat. A candle will fit nicely on top of a mound of sweet, creamy rice flavored with vanilla, cinnamon, and sugar. Pair all of that with a happy birthday song and I'm sure he'll call it a great birthday. To make this soothing dessert for your loved ones, read more

Rice Pudding
From Very Best Baking

2 cups water
1 cup white rice, medium or short grain
1 cinnamon stick, broken into pieces
1 can (12 fl. oz.) evaporated milk
1 can (14 oz.) Sweetened Condensed Milk
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, slightly beaten
1 pinch ground cinnamon

Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed.
Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil.
Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil.
Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.

Serves 6.

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The First Virginia Housewife

partysugar — Thu, 09 Aug 2007 01:18:13 -0700

On today's date in 1762 - that's 245 years ago - Mary Randolph the first Virginia housewife was born. Technically she wasn't the first Virginia housewife, but she was the first to write about being a proper Virginia housewife. In 1824 she published what some consider to be the first American cookbook, and what all consider to be the first cookbook highlighting Southern cuisine. Appropriately entitled, The Virginia Housewife, Mary subtly discusses the influence of African cooking in the South and started the trend of listing the measurement of each ingredient. She provides information on everything from pickling to making homemade liquors and includes over 20 ice cream recipes! In honor of today being National Rice Pudding day, I've included Mary Randolph's old-school recipe for rice pudding after the break. Get it when you read more

Rice Pudding
From The Virginia Housewife by Mary Randolph
Image Source

Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add three quarters of a pound of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste in the dish, and bake it. For change, it may be boiled, and eaten with butter, sugar, and wine.

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Basmati Rice Pudding Popsicles

YumSugar — Mon, 11 Aug 2008 09:54:40 -0700

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Must Read: Simply Mexican

YumSugar — Wed, 12 Aug 2009 15:15:36 -0700

To many of this country's home cooks, Mexican food is a genre reserved for dining out and perhaps the occasional Americanized taco night. But one nutritionist, Lourdes Castro, wants to change that with her new book, Simply Mexican ($16.47). Castro, who is neither a trained chef nor Mexican herself, aims to teach readers how to enjoy the authentic flavors of Mexico using techniques such as roasting, grilling, and stewing. "Feel confident in knowing that these recipes have been developed with one eye on authenticity and the other on practicality," she writes. Find out if her statement proves to be true when you read more

Yummy Links: From Mark Bittman to Three Desserts

YumSugar — Tue, 10 Apr 2007 12:03:49 -0700

One of my favorite food personalities, Mark Bittman, is getting a new show. It should start this week on PBS stations near you. - Serious Eats
If you want to eat locally, why not start with a garden in your own lawn? You won't be the only one, urban gardening is on the rise. - Chow

Remember how I told you about the state egg debacle? Looks like I really should have clicked on them all, apparently I missed artist Penny Smith's Louisiana's egg featuring a miniature Emeril. - Food Network Addict
Warm weather is arriving and that means it's time for ice cream! Don't miss out on this sweet/salty Salted Butter Caramel Ice Cream. It's not even 11am here and I am drooling. - David Lebovitz
You might want to pay more attention when reading nutrition labels. The math doesn't always add up when counting fat and trans fat. - The Ethicurean
And finally, here are a few desserts for you to try: Berry Brioche Pudding (beautifully put together by La Tartine Gourmande - Arborio Rice Pudding (scroll down to the end of this Smitten Kitchen post) - Ultimate Lemon Pound Cake (a treat for us from Tartelette).