Rice pudding
· Kiwifruit 1/3 cup, Finely diced
· Mango, 1/3 cup finely diced
· Papaya, 1/3 cup finely diced
· Whole milk, 2/1/4 cups
· Basmati rice, ¾ cup
· Vanlilla extract, 1 tsp
· Nutmeg, 1/8 tsp freshly grated
· Honey, 1/3 cup
· Evaporated milk 1/3 cup
· Unsweetened shredded dried coconut, 1/3 cup
· Makes four 3 ½ inch ramekins
· In a small bowl, combine kiwifruit, mango, and papaya, cover, and refrigerate until ready to use
· In a large saucepan over medium heat, combine whole milk and rice and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove pan from heat. Stir in vanilla, nutmeg, honey, and evaporated mil. Add coconut and stir with a fork to break up rice and to combine all ingredients.
· Spoon mixture into four 3 ½-inch ramekins and cover each with aluminum foil. Arrange ramekins ina baking pan, place on pulled out oven rack, and pur warm water into pan to come about two thirds of the way up the sides of the ramekins. Slide rack into oven and bake for 30 minutes. Remove foil and bake until top peaks of puddings are golden brown, 15 minutes longer. Remove from oven and let ramekins cool to the touch.
· Serve pudding in ramekins, topped with fruit, or silide a knife around edge of each ramekin and turn puddings over onto plates to serve with fruit on side or spooned over the tops.
Notes: Feel free to substitute jasmine rice for a slightly sweeter flavor. To store, refrigerate puddings inan airtight container for up to 1 day.The above recipe(s) are taken from the book cited below. No copyright infringement was intended.
Barnes, Lisa, (2008). Cooking for baby: Wholesome, homemade, delicious. SanFransisco, CA: Gold Street Press
The book can be purchased here:
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