Thai Red Rice Pudding Food

THAI RICE PUDDING

Steps:

• Gather the ingredients.
• Place the rice in a large pot and add 2 cups of the water. Allow it to soak for 10 to 30 minutes.
• Once this time has passed, add the remaining 1 1/2 cups of water and the salt. Stir well.
• Place the pot over high heat. As soon as the water comes to a boil, reduce the heat to medium-low and cover 3/4 of the pot so the lid is sitting askew, allowing some of the steam to escape.
• Boil the rice for 15 to 20 minutes, or until all the water has been absorbed.
• Turn off the heat, but keep the pot on the burner. Place the lid on tight and allow the rice to "steam" for 5 to 10 minutes.
• Remove the lid and add the coconut milk, stirring until well mixed. You may have to break up the rice a little with a spoon or fork as the lower temperature allows the rice to stick together.
• Turn the heat back on low and, while gently simmering, add 3/4 cup to 1 cup sugar. Start with the lesser amount and taste, adding more if needed.
• Add the vanilla, cinnamon, nutmeg, and cloves.
• Taste the pudding for sweetness. Add more sugar to enhance the sweetness or more coconut milk if the pudding is too sweet. The rice will eventually absorb most of the coconut milk, creating a very thick rice pudding.
• In the following step, you have two options: add coconut milk to the entire batch to make a thinner pudding that can be easily scooped into bowls, or serve the thick pudding in individual serving bowls and pour coconut milk , cream, or the milk of your choice around it.
• Garnish each serving by sprinkling extra cinnamon or nutmeg on top. Decorate it with cinnamon sticks, whole star anise, crushed peanuts, or toasted coconut if desired.
• Enjoy.

RED COCONUT RICE PUDDING WITH MANGO

Steps:

• Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
• Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
• Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.

THAI RED RICE PUDDING

Steps:

• In a large saucepan combine both rices, sugar, salt, 3 cups water, and 3 cups milk. Bring it to a boil and then let it simmer over low heat until half the liquid has evaporated. This will take about 30-40 minute.
• Now add in the rose water, ground cardamom, and the can of coconut milk. Continue simmering another 30-40 minute The mixture should be fairly thick.
• Now add in the lemon zest and 1/2 cup half and half. Check the sweetness and add more sugar if you feel it is necessary. Stir until the mixture is creamy and remove from the heat.
• Garnish with ground pistachio nuts if desired.
• Enjoy!