I haven’t made one of these simple recipe posts in ages. Perhaps I’ve been overwhelming everyone with all the pictures and information. I’ll try to do better in the future.
I’m eating out of the freezer these days so I’m not doing much cooking.
One of the goodies I found was a two serving container of leek and ground pork mapo tofu, so I made a pot of long grain rice to serve it over. I used half the rice for a comfort dish … rice pudding. The cold rice was combined with some odds and ends in the fridge … coconut milk and whipping cream. After the fact, I realized that I could have used some of the sweetened condensed milk in my fridge in place of the sugar in the recipe. Something to remember for the next time.
Coconut-Raisin Stove-top Rice Pudding
Coconut-Raisin Stove-top Rice Pudding – serves 4
2 cups cooked rice**
3/4 cup coconut milk
3/4 cup whipping (heavy) cream
3/4 cup 2% milk
1/3 cup sugar
1/3 cup raisins
1 inch cinnamon stick
1/2 tsp vanilla extract
1/2 tsp almond extract
ground cinnamon for garnish
** 1/2 cup raw long grain rice cooked in 1 cup water with a pinch of salt
In a medium saucepan, combine the cooked rice, coconut milk, cream, milk, sugar, raisins and cinnamon stick. Place the saucepan on the stove-top and bring to a boil, then reduce the heat to a simmer. Cook, stirring often, for 25 minutes or until the rice is still somewhat loose. (Remember that it will thicken as it cools.)
Remove from the stove and take out the cinnamon stick and discard.
Stir the vanilla and almond extracts into the rice pudding.
Serve warm (or cold) with a pinch of ground cinnamon over the top.