Thursday, August 28, 2008

Creamy Coconut Cardamom Rice Pudding

Coconut Cardamom Rice Pudding

Infusing the custard.

This rice pudding recipe is very different from others i've tried. Cardamom-infused creme anglaise folded into coconut rice creates a thick, decadent pudding that's best served in small portions. I wasn't sure I liked it at first, but the cardamom flavor won me over.

I bruleed the puddings under the broiler, but brulee torch would have been more effective. The burnt topping adds a nice crunch and takes away the fridge-chill.

The recipe makes a rather large quantity, so i'll probably save it for a bigger occasion.

Creamy Coconut Cardamom Rice Pudding
adapted from Kate Zuckerman's The Sweet Life
makes about 6 cups, serves 8-12

Rice:
1/2 cup + 2 tbsp jasmine rice or basmati rice
1/4 cup sugar
1 (13.5 fluid oz) can coconut milk
1 cup whole milk
1/4 tsp salt

Custard:
16 cardamom pods
1/2 cup + 2 tbsp sugar
1 cup whole milk
2 cups heavy cream
5 egg yolks
1 egg
1 tsp vanilla extract

1. Cook the rice: Preheat the oven to 325F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands and absorbs all liquids, 30 minutes. If the pan is not oven proof, transfer the rice to a metal or glass baking dish and cover with aluminum foil. If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove it from the oven, leave it covered, and set it aside.

2. Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes.

In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.

Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and strain the custard to remove the cardamom pods and seeds.

3. Combine the custard and the rice: Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days.

9 comments:

anonymous said...

Hello,

I'm quite a fan of your blog, however it is very difficult to find specific things in the archives. Would you consider installing some sort of search or recipe list?

Lisa said...

I, too, have encountered this same problem. I have considered switching over to wordpress, or creating some sort of index.

If anyone has suggestions of an easy way to do this, please let me know!

Christina said...

Lisa, you can search for different posts using the search bar above, you just have to click 'search this blog'. It may not be the best approach, or it might if the posts are tagged, but I have seen other Blogger blogs that have a search widget (I'm guessing) on their blogs, so maybe you could search for it and see what comes up.

This sounds really good. It's not the typical rice pudding recipe, but that's what would make it great for a dessert. I like the idea of bruleeing the top.

Lisa said...

Christina-

Yes, I use the search bar at the top, but I find it hard to navigate through all the posts. Unless you search very specifically, it can be hard to find the specific post you're looking for.

I will browse around and see what other blogs are doing.

Patricia Scarpin said...

This is the most sophisticated rice pudding I have ever seen, Lisa.

Aran said...

I deal with the same search problem. the search bar is ok but not great.

Regarding this pudding... oh my lisa! this looks delicious and I know it might taste even better!

Tartelette said...

That picture made me swoon :) and thinking about how it must taste like...Dang! I am so making it tonight!!

Brilynn said...

I love the idea of bruleeing the rice pudding top, that looks fantastic!

[eatingclub] vancouver || js said...

This looks fabulous! Rice pudding is one of my favourite things in the world and the cardamom? Must be heavenly.