Category Archives: Puddings

July 16, 2013 · 11:17 pm

Breakfast and Dessert – basically the same thing

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You know what’s weird?

That oatmeal and rice pudding have essentially the same ingredients and preparation/cooking instructions but one is a very distinctly a breakfast and one is very much a dessert. What is it with oats and rice? Why is rice a dessert and oats are a breakfast? Well I say to hell with that.

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Rice pudding for breakfast anyone? If we put fruit on it… its basically a balanced meal. duh.

I’m down with this train of thought.

Next thing: Why has the world been keeping home-made compote from me for the past 20-odd years. Who’s wise idea was that?

I didn’t think it was that easy to make I guess. And man, it is better than jam and contains less sugar… so why would you ever make jam?! WHY!? Why would you try (and probably fail) to can/jar things in boiling water  when you could really, honestly, just eat compote from the saucepan…? Riddle me that!

So – I made rice pudding. And then I made compote. And then I layered them like a fancy person and put lemon on top like an even FANCIER person and then my tastebuds exploded.

If I can have fancy tastebud explosions… so can you!

Lets get into it!

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Rice Pudding

1/2c. Arborio rice

1 c. coconut milk

1 c. oat milk

1/4 c. raw sugar

1 tsp. lemon zest

1 vanilla bean (scraped)

1/2 tsp. cinnamon

Blueberry Compote

1 c. bluberries

1/8 c. sugar

1 tbsp. lemon

1 tsp. lemon zest

1 tsp. arrowroot powder

For the rice puddin’

Pour the coconut milk, oat milk, rice, sugar, and zest into a saucepan and bring to a boil over med/high heat. Once the mixture is boiling, lower the temperature and allow it to simmer while covered for about 30 minutes. I usually eyeball this because it always depends. I taste it and take it off the heat when the rice is cooked and there is only a bit of liquid left. It will firm up quite a bit as it cools. Now, mix in the cinnamon and vanilla bean scrapings.

Serve hot or cold with blueberry compote.

For the Blueberry compote

Toss everything in a small saucepan and simmer on a medium heat until sugar has dissolved and you crush up some of those berries. It doesn’t take long… 3-5 minutes.

Eat direct from saucepan. Or layer with rice pudding like a fancy person.

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xxx

 

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February 29, 2012 · 10:59 am

Rice Puddin’ Redeux… sayyyyy word

So. Sean went away with work last week. He left on Monday.

And… my parents left Sydney after 7 weeks of awesomeness… on Wednesday.

Needless to say, by Thursday night I was a lonely little lady sitting in my shoebox apartment with nothing better to do than bring baking back. In a big way.

Sean arrived home on Friday to a homemade and all raw Mexican dinner (experimental, yet delicious), 12 (okay 11) apple crisp muffins, and 4 cups of vegan rice puddin’.

pudddddddin!

Friday was a big day. A BIG DAY.

Things were out of hand, to say the least. My lunch consisted of spoonfuls of semi-cooked rice pudding, muffin batter and then one hot-hot straight from the oven muffin. It burned my mouth a little, but it’s cool. It made of for it in delicious-ness.

Anyway, today I’ll focus on the puddin’. You might remember back in my milk eatin’ days I made some rice pudding for my mother. Even though I colossally screwed up the process of that batch, it was still creamy and delightful. So I thought I would try my hand at a soy milk version.

Rice pudding

1/2 c. arborio rice

4 c. soy milk

1/4 c. raw sugar

1/2 vanilla bean

1/4 – 1/2 c. raisins

In a large saucepan, add the milk, sugar and rice. Bring the milk to a boil and then reduce to a simmer.

Allow the milk to simmer, stirring occasionally, until the pudding begins to thicken.

Taste the rice for doneness. It will still be pretty soupy, but trust me, the mixture will firm up as it cools.

When you take the rice off the element, stir in the vanilla bean and raisins.

Cool OR serve immediately. On a wooden spoon. Saucepan to mouth. Skip the bowl.

Delish.

so yummy...

This was alarmingly easy. Do it!

x

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March 24, 2011 · 4:22 pm

when life deprives you of lemons, make rice pudding

Note that I wrote this almost two year ago. But oh isn’t it fun to take a trip down memory lane… to a time when I used milk in my baking… haha

On to my day…

Today I woke up to an empty house and nothing to do. These are my favourite days by far. Only good things can come of an empty house. When no one else is home it means that a) I can have unlimited dance parties, b) I don’t have to wear pants, and c) I can combine the two and have a bloody amazing morning.

The only think I like more then my mornings alone is d) baking… sans pants whilst dancing. It fills me the joy. I would love to live on my own for that reason alone.

Anyhoo, point of the story is I woke up this morning and searched for a new recipe. My mother’s very favourite dessert is rice pudding and since it is her birthday I felt it was necessary to make something to her liking. I had my heart set on Lemon cake originally, but I had not a lemon in the house and no intentions of putting on pants to go buy some. So rice pudding would have to suffice.

The recipe was pretty simple and I just happened to have the correct kind of rice. Things were falling into place quite nicely. Then of course it all went wrong. Naturally.
However, the end result was quite to my liking, and my mother’s. And I have now altered the recipe I was using in order to accommodate for my failures. I have put the original words into parenthesis as to compare them to my alterations. Please leave your judgments at the door.

Arborio Rice Pudding

Serves 4

1/2 cup Arborio rice
4 cups milk
1/4 cup sugar
1 teaspoon Vanilla extract

In a large saucepan, place all the ingredients except the vanilla extract. (Bring it to a gentle boil) Watch the saucepan like a hawk for about 3 minutes and 30 seconds until you become distracted by the Australian man in your computer screen. Then sufficiently forget that you have milk boiling on the stove and allow it to boil over the sides of the saucepan and onto your stove and element. Allow it to burn and harden. Notice only when your kitchen beings to smell of burnt milk, at which point you scream, curse, and remove the saucepan from the heat, switching it over to a less soiled element. (Turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes.) Turn the element to what you think is a low enough heat to allow it to simmer, all the while still chatting with the Aussie. Keep a close eye on the stove for the next 5 minutes and then notice that once again, the milk is boiling over. Realize that you must lower the heat even more and do so. Say goodnight to the Aussie and return to the religious watching of the simmering milk. Allow mixture to thicken for 30-40 minutes. (Taste the rice to check for doneness. The rice should be very soft and plump.) This part I did to perfection.

Take the pudding off the heat and stir in the extract. Pour into dessert bowls. You can serve it immediately or let it chill in the fridge.

I did so. Adding cinnamon and raisins before serving. Oh sweet success, you taste of milk and sugar.

All in all, not a bad first try.

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