This tastes very close to my mom's version, which is pretty damn good. Only it's made in a crock-pot, not stovetop, and there is no dairy to speak of.
And I left out the raisins.
This is nice with raisins, by the way (tried at the urging of Mom). Personally, I adore it just plain, chilled to icy-cold perfection - it makes the most indulgent breakfast.
But it works as a backdrop for just about any topping you can think of - pear slices & chopped pistachios; thin slices of kumquat & star anise pods; halved dried figs & rosewater; etc. Dressed up like that, it becomes classy enough for dessert.
There are three ingredients essential for the flavor of this rice pudding:
vanilla, lemon zest, and cinnamon.
The trick is to add each in moderation, to achieve the right balance. Too much of any one, and it will overpower the other. So, add small amounts of the vanilla & cinnamon after adding the zest, and taste, taste, taste. You want to enhance the prominent Basmati rice, to accent it.
Speaking of which: the Basmati rice adds a complex note. Plain white rice can be used, but the pudding will lack the depth Basmati lends.
My Rice Pudding
1 CUP BASMATI RICE
3 CUPS WATER
3/4 TABLESPOON AVOCADO OIL
Rinse rice three times.
Put into a five-quart crock pot; add water & oil. Stir.
Cook on high until rice is mushy - took a couple hours in my (ancient) model.
Stir every 30 minutes.
Once mushy, mix in
1 CAN FULL-FAT COCONUT MILK*
1/8 CUP WATER
1 1/2 TABLESPOONS CINNAMON
ZEST OF A LARGE LEMON
1/2 TABLESPOON VANILLA EXTRACT
1/2 to 3/4 CUP AGAVE NECTAR
Turn crock pot to low, simmer 15 minutes (or so) until flavors are melded.
Serve hot or cold.
*It should be pretty solid in the can. If not,
add two cans of the lesser-fat kind.
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