I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 23 April 2016

Rice Pudding with Coconut Crumble.


Rice Pudding with Coconut Crumble.

Easy, comforting and deliciously creamy rice pudding cooked on the hob. One of my simplest recipes but time is needed here. The rice pudding needs constant stirring or it'll boil over. I am serving mine with crumble and fresh fruits but jam or honey should be equally scrumptious. 

Serves 2.

In a large saucepan, put in
-60g pudding rice,
-200ml double cream, 
-400ml whole milk,
-40g caster sugar,
-1tsp vanilla bean paste,
-1/2tsp ground cinnamon 
-pinch of salt.
Bring up to a simmer on medium heat. 
Cook, stirring constantly for 30 minutes or until the rice have absorbed all the liquid and is thick and creamy.

Serve.

    For the crumble.
In a saucepan, put in,
-30g butter,
-40g caster sugar,
-30g plain flour,
-15g rolled oats,
-15g desiccated coconut.
Cook stirring until the butter and sugar have melted.
Spoon onto a baking tray.

Cook in 180c fan forced oven for 10-12 minutes until golden brown.

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