We love rice and we eat it at least twice a day, if not 4 times, including breakfast and for snacks. This rice pudding recipe appealed to me instantly when I read it because of the combination of flavors that I really love. It is similar to our guinatang mais (glutinous rice and sweet corn cooked in coconut milk) with a hint of cardamom, cloves, and lemon. One spoonful and I was in rice pudding heaven, yuuummmy. Wow!
Adapted from Food Section The Washington Post 2/28/2007 by Bonny Wolf
'International' Rice Pudding
2½ cups milk
1 ¾ cups coconut milk
5 cardamom pods, crushed
5 whole cloves
finely grated lemon zest
¼ cup sugar
pinch of salt
2 cups cooked arborio rice (I used Japanese short grain rice)
¼ cup golden raisins
¼ cup pistachios, for garnish (optional)
- Combine the milks, cardamon, cloves, and lemon zest in a medium saucepan. Bring to a rapid boil, then transfer the mixture to a container, let cool for 40 minutes. Cover and refrigerate for several hours or overnight.
- Strain the milk mixture into a medium saucepan,discarding the solids. Add the sugar, salt and rice, stirring to combine. Bring to a boil over medium heat, turn to low and cook for 40 minutes to 1 hour, stirring often, until thick. Add the raisins after 30 minutes. Serve warm or cold, sprinkled with pistachios, if desired.