This recipe is from 366 Delicious Ways to cook rice, beans, and grain. This book is definitely going on my wish list.
Being a person who rather enjoys her rice pudding, I was surprised (actually quite surprised) to find a new way to cook rice pudding. This one started in a double boiler - who knew you could cook rice that way - not me. Just a warning - the actual rice never seemed to boil (and I checked on it a few times wondering when it was going to simmer.) It didn't, just the water underneath, but magically the rice absorbed all of the water and on we went with the recipe.
After the rice was made, the pudding was made separately and added to the rice, and the strawberries. Very effective, but also a bit on the time consuming side. Luckily the longest part is cooking the rice and it only needs to be slightly baby sat to ensure that the bottom of the double boiler doesn't boil dry. (Mine did while I taught piano lessons. Luckily it didn't scorch. I think it had barely boiled dry. Whew!!
And the important info - was it any good?? Great flavor and texture. A little too sweet for my liking. As a dessert, it was great tonight, but typically I like to eat rice pudding as breakfast, and this would definitely be too sweet for me for that. Next time I will probably try this with 1/2 the sugar/sweetener and sub out some agave. -I made myself some notes in the recipe below.)
On to the recipe.
Did I mention this is time consuming? Start early :)
- 1/2 cup uncooked Arborio rice
- 2 cups water
- 3/4 cup sugar (I used 1 Tablespoon less, and would probably use a lot less next time.
- 1 pint fresh strawberries
- 1 can (14 oz) light coconut milk
- 1 Tablespoon cornstarch
- 2 large eggs
- In the top of a double boiler, combine the rice, water, and 1/4 cup of the sugar. (Use 1-2 Tablespoons agave here next time??) Simmer until the rice is completely tender and most of the water has been absorbed. (About 1 1/2 hours) Set aside to cool
- Meanwhile, wash and hull and slice the berries. Place in a bowl with another 1/4 cup sugar. (Use less next time) Mix and set aside.
- When rice is ready (or almost ready) heat coconut milk in a heavy bottomed, medium saucepan over medium-low heat. Combine remaining 1/4 cup sugar and cornstarch (Here is where I took out 1 Tablespoon of sugar -debated more and should have taken out more -next time.) Whisk cornstarch/sugar mixture into the coconut milk. Continue whisking until the sugar is completely dissolved. In a medium bowl, whisk the eggs until smooth. Add about 1 cup of the hot coconut milk mixture to the eggs whisking continuously. Slowly pour the eggs back into the saucepan, again whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens. (About 10 minutes - it will look bubbly at first, but it gets to looking nice and puddingy (you know smooth, thick and creamy) That does take just about 10 minutes. I went back and froth from whisking and using a silicon scraper spoon that I like to stir with. Whisk kept the pudding smooth, silicon spoon kept it from sticking anywhere (sides or bottom.)
- Stir cooked rice and strawberries with their juice into the pudding mixture.
- Set aside to cool to room temperature, then refrigerate until chilled.