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Showing posts with label Exotic Rice pudding. Show all posts
Showing posts with label Exotic Rice pudding. Show all posts

Friday, December 30, 2016

Thai Black Rice and Coconut Pudding ( Vegan Recipe )

Black rice. There is something magical about this ingredient that goes beyond it's qualities. Yes, it is highly Instagram-worthy. And cooked the right way, it can induce nothing less than a a food-orgasm. Plus it is one of the most versatile ingredients that I have worked with. Very filling and a little quantity goes a long way. Given a chance I could go on and on about my sentiments for this wonder ingredient but for now, I can just about summarize it as a mixture of love bordering on obsession.

Back to this 'Sticky Black rice and Coconut Pudding' recipe, I fell in love with the very sound of it. Caught it for the first time while surfing on television and looked up the recipe on the web. But since I had no access to black rice at that point of time, it was relegated to some corner of my memory. Only recently did it pop up once again when I was collating all the black rice dishes that I have worked on in the last few months. I realized that I had missed out on the very first dish which had triggered my interest in this wonderfully exotic ingredient.

A native Thai recipe made with the short grained glutinous black rice, I have not made any major changes to it . Except for substituting the Thai rice with another short grained variety cultivated in India. Original recipe is taken from - thekitchn.com . Don't mistake it for the Kavuni Arisi Payasam (from Chettinad) or the Amubi (from North East India ) .

Read on -

















Preparation Time - 1 hour

Ingredients -
  • 1 cup black rice 
  • 3 cups water
  • 1 cup thin coconut milk
  • 4 heaped teaspoons brown sugar
  • 1/4 tsp salt
  • thin coconut slices for garnishing

Preparation - Wash and soak the black rice in 3 cups of water. Let it stand overnight.

Cooking - Transfer the soaked rice along with the soaking water and the thin coconut milk to a thick-bottomed saucepan, Bring to a boil on low heat.

Once the rice is about 3/4th done, add the brown sugar and salt. Let it simmer till all the liquid dries up. (The last 3-4 mins are crucial and one has to be careful not to burn the pudding.)

Around the same time, dry roast the coconut slices on a iron skillet. Take care to keep the heat low else they tend to burn. Once they are light brown , remove from the flame and keep aside.

Garnish with the roasted coconut slices. Serve warm.





























Saturday, July 23, 2016

Kiwi and Black Rice Phirni ( An exotic rice pudding )

Important - This is an original recipe and has been published for the first time. Please do not copy/reproduce without approval of the owner.

Thanks to my numerous food posts on Facebook and other social media, I keep getting bombarded with requests from foodie friends . "Kabhi hame khane par toh bulao" is the most common rant that I get to here on a day to day basis. So, when a special friend arrived last weekend, it was time to create yet another magical recipe just for him. Is there a better way of making someone feel special ? Not really when the person in question is a die-hard foodie.

So, did I pull on my thinking cap ?? Or scour the supermarket shelves for some inspiration ? No. I did not do anything of that sort. I had a Black rice Phirni waiting for me in the drafts. The timing seemed perfect to debut my special dessert. Now I had been planning to prepare it for sometime but the inclement weather in Blore had dulled my taste for all things sweet. But as the sun shone bright, it seemed that the weather Gods were in tandem with my wishes.

I used jaggery as a sweetener to bring out the naturally nutty taste of the black rice. Instead of using nuts of any kind, I decided to top it up with a fruit. Makes it healthier and the acidity in the fruit acts as the perfect foil to the sweetness of the phirni. Luckily, I had quite a few options stocked up but I decided to pick on the Kiwi as it makes for a lovely contrast with the lavender hues of the black rice .

Read on -
























Preparation Time - 40-45 mins

Ingredients -
  • 1 liter whole milk 
  • 4 tbsp black rice powder
  • 4 tsp jaggery or as per taste ( I used the light hued variety )
  • 2 kiwis ( for topping )
  • 1/2 cup cold milk for mixing with the rice powder

Preparation - Soak the black rice grains for 4 hours. Drain and spread on a plate to air dry. Once the surface moisture evaporates, grind it into a powder.

Mix the rice powder in the cold milk.

Cooking - Boil the milk till it reduces to half of the original volume. 

Pour in the rice mixture and keep stirring till it starts to thicken a bit. Once the consistency reaches that of a custard, mix in the powdered jaggery.

Remove from the flame and allow it to cool down a bit.

Pop it into the fridge for a couple of hours.

Just before serving, peel and chop the kiwi into thin half-moon slices.

Pour the phirni into dessert glasses. Top it up with the kiwi and serve.




































Note - Jaggery can cause the milk to curdle as it contains residual traces of alum. Hence I usually prefer to add it just before removing the phirni/kheer from the flame.


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