I cannot recommend highly enough using leftover Indian or Thai rice to make rice pudding, if it has been well made to begin with and they did not throw any savory spices into it. Good basmati or jasmine rice, and especially jasmine rice that has been inflected with coconut, works wonderfully in pudding.
I cannot recommend highly enough using leftover Indian or Thai rice to make rice pudding, if it has been well made to begin with and they did not throw any savory spices into it. Good basmati or jasmine rice, and especially jasmine rice that has been inflected with coconut, works wonderfully in pudding.
I do love the most elegant version, with minimal spicing, but when re-purposing rice, I tend to turn the knob to "excessive". Oh, do I have some palm sugar in the cabinet, to make this feel more Thai? Or if I have Indian rice, perhaps there are some chai tea bags I can steep in the milk and then pull out at the end, and maybe I have some sultanas that can plump up nicely as they simmer....
I cannot recommend highly enough using leftover Indian or Thai rice to make rice pudding, if it has been well made to begin with and they did not throw any savory spices into it. Good basmati or jasmine rice, and especially jasmine rice that has been inflected with coconut, works wonderfully in pudding.
I do love the most elegant version, with minimal spicing, but when re-purposing rice, I tend to turn the knob to "excessive". Oh, do I have some palm sugar in the cabinet, to make this feel more Thai? Or if I have Indian rice, perhaps there are some chai tea bags I can steep in the milk and then pull out at the end, and maybe I have some sultanas that can plump up nicely as they simmer....
this is brilliant!! except for the sultanas, as I do not like them in my rice pudding. but I respect your right to have them and so on
Far be it from me to pollute somebody's rice pudding with something they don't enjoy.
I've also done dried sweet cherries, dried apricots, dried strawberries, whatever I happened to have around.