Sunday, November 30, 2008
Pretty darn good coconut rice pudding (Riz au lait et creme de coco)
Sometimes the best things happen out of spontaneity. I wasn't even that keen on dessert after a dinner of zucchini omelette and some seriously good pate Henaff with bread, but someone sure did. And he sure knows what gets me.
"Shall we make some riz au lait?"
"Nah, I'm not really that hungry."
"Do you think it'll taste good with coconut cream? Cause I'm really craving it."
"Oooo coconuuttt. Yeah why not?" Pause. Can feel resistance crumbling faster than sable cookies now. " And make sure you add a little gula melaka while you're at it."
Well I can't say no now can I? He even volunteered to make dessert! And I have to admit, watching him take pleasure in preparing the riz au lait made me feel a little fuzzy inside.
This dessert is extremely easy to prepare, if not a little laborious as you will need to stir it frequently to avoid the rice getting burnt. But you'll sure be glad you did when the heady, coconut fragrance hits your senses. This post is dedicated to Aparna's Sweet Celebrations event - Happy blog anniversary!
1 cup of basmati rice
Gula melaka (caramelized coconut sugar)
Wash and rinse out the excess starch from the rice. Add slightly more milk than is needed to cover the rice. Bring it to a boil, then turn the heat down to low. Stir constantly while the rice is cooking, adding more milk if necessary to keep a creamy consistency. Add coconut cream, a splash of vanilla, sugar and gula melaka to taste. (Remember it's all about your taste preference!) When the rice is ready, remove from heat and serve warm.
(1 cup of rice will serve 2 hungry people)