September 28th
2009
Do you remember these little glasses? Back then, fellow food blogger Ulrike had lent inspiration to prepare semolina pudding. Ever since I skipped store-bought stuff such as rice puddings, fruit curds or custards. Rice puddings are especially close to my heart, a childhood thing, who would have guessed?
The recipe is straightforward and can be cooked in less than half an hour, with the added benefit of a) having prepared great dessert snacks for a couple of days and b) have a reason to smile at into your fridge, whenever you open it (cute little Weck or yogurt glasses are a must!). Let alone c), you now exactly what went into the snack, no hidden stabilizers or additives. Last but not least: seasonal variations are endless. Pumpkin-ginger? Caramelized apples? Spiced pears?
In a large pot bring milk, coconut milk, salt, scraped out vanilla seeds as well as the pod to a boil. Add the rice and let simmer over low to medium heat for about 25 minutes. Make sure to stir regularly, otherwise the rice might easily stick to the bottom.
Meanwhile prepare the raspberries: Heat the (frozen) raspberries together with 2 tbsp sugar and a little water (3-4 tbsp) in a little saucepan and sweeten to taste. Set aside.
Remove the vanilla pod after 20 minutes, add the butter and the sugar (sweeten to taste) and cook until the rice has just the right bite to it. If the rice has already soaked up to much of the liquid, add more milk or coconut milk, as the rice will further firm up while it chills. Like a good risotto the final rice pudding is supposed to have a silky, creamy texture. (optional: those not afraid of additional calories, can improve creamy texture – and taste! – with a generous dollop of whipped cream, too.)
Fill into prepared yogurt glasses (a jam funnel can be of great help!), add raspberry compote and let cool off slightly. Seal the glasses with cling film and some kitchen yarn, then transfer to the fridge, where they keep well for a couple of days.
Coconut rice pudding with raspberry compote
Recipe source: own creation
Required time: ~ 30 min, yields 4 to 5 small glasses
.
Ingredients:
~500 ml whole milk (more if needed)
250 ml coconut milk
a pinch of salt
1/2 vanilla pod, split lengthways, seeds scraped out
150 g short grain white rice
1 tbsp butter
50 g sugar
optional: 100 g heavy cream
150 g raspberries (frozen or fresh)
2 tbsp sugar
I just love coconut rice pudding, it's a small touch but it really adds such an interesting depth of flavor. Great recipe and great pictures!
Grew up eating rice cereal, rice pudding and haven't made it in so long. Fabulous recipe and what a great idea to use the jars.
Kokosreis war der erste Milchreis, den ich mochte. Die Kombination mit Himbeeren stell ich mir ausgesprochen fein vor! Wie gut, dass immer noch Himbeeren zu ernten sind :-)
Looks very nice!! :D
Looks good!
Would risotto rice work for this?
yum!
Du wußtest, dass ich eine Unterlage benötige für mein Zwetschgenkompott, oder? Kokosmilchreis, wie herrlich!
Variation: It is just georgeous to have coconut rice pudding with brown sugar, slices of ripe mango and and flambéed with something like cachaça...
Nikki,
When I saw those cute little jars, I was instantly reminded of Bob and Sherry's cookbook party that we held for delicious days earlier this year. Sherry made the rice pudding from your book, in the same cute little jars!
I love your cookbook and I love your blog!
Christine
Mmmm seems delicious! i'll try your recipe. I've made almost the same coconut rice pudding, but not with raspberries, but with caramel!!!
there's a similar recipe on La Tartine Gourmande (with strawberry rhubarb) which I made this year and really liked. yours looks very delicious as well!
Those glasses are adorable! I do love rice pudding- the last time I made it, I used a rhubarb puree on top. It was fabulous.
hi nicky, this coconut rice pudding looks delicious! i love the photos, as always they are excellent, very well done!
cheers from london,
pity
I made something like this few weeks ago, but using only fresh coconut milk, and I must say only coconut rice pudding did not go well with raspberry...I will try again with your recipe: mixing coconut milk with milk and see how it goes :)
Delicious and very very Cute! They are to adorable to eat!
Yum! I am always struggling with dessert until now. Made this and Tom and I are both LOVING it! Super yummy. Cooked far longer than I thought it would need too but that aside, the smell, the texture, the taste; this is what I'll use to impress people with! x
Looks great! Don't know if you remember me - I kind of fell off blog reading for a while, but am back and you're in place on my new google reader! I used to be over at blog.kosmonaut.net but now I'm doing a lot of foodblogging at http://www.thekitchn.com.
Muss das Wetter sein hier bei uns in Bayern ;-) Bei mir gab's am Mittwoch auch Milchreis. Ich hab' diesmal ein süßes Risotto ausprobiert, d.h. Reis und Sternanis in Butter anschwitzen, mit Grapefruitsaft ablöschen und dann mit Milch aufgießen. Getoppt mit frischem Apfelkompott - ein Traum!
What a great idea - these are adorable (and I'm sure very tasty too)!
Thanks for sharing a very nice snack! My sister loves desserts so i am pretty sure she will try this as soon as possible!
Das sieht sehr köstlich aus!!
Funktioniert das Rezept auch mit Sojamilch?
Und wo gibt es solche süßen kleinen Gläschen?
Brrr - ich hoffe auf bessere Zeiten in diesem Blog: erst Wurstsalat, dann Milchreis - da fehlt nur noch Pudding, um meine drei bestgehassten Gerichte zusammenzuhaben ;-) Zum Glück gibt es ja noch ein paar andere - seeehr leckere - Rezepte hier :-)
My husband will love to see all these beautiful little jars of rice pudding in the refrigerator...his favorite dessert! I'll be making it this week. Thanks for the inspiration.
Hi Nicky! Thanks for your wonderful blog. Where did you found the baker's twine? I have looked everywhere here in Munich with no luck.
Hi Renata,
I had the same problem, try this place ;)
Ich besitze dein Kochbuch und ihr zwei begleitet mich schon den ganzen Sommer lang." Einfach" ist mehr, da sind wir uns einig. Dein Blog ist wunderschön. Da ich nur Italienisch als Zweitsprache behersche, tu ich mich ein bißchen schwer. Vielleicht hast du Lust mal in meinem Blog reinzuschauen(;
I love all rice puddings, especially when they come with some extra flavor such as coconut, saffron or rosewater.
Love the idea fo filling it into these little jars!
Thank you, Nicky, for always being so inspiring!
Die richtige Risotto-Konsistenz bekommt man natürlich dadurch, dass man es -anstrengenderweise- auch wie ein Risotto kocht. Also immer nur kleine Mengen heißer Flüssigkeit zugießen und unter Rühren verkochen lassen.
I usually prefer baked rice puddings, but decided to try your Coconut recipe last night, the rapsberries are a really nice touch, but it wasn't as coconuty as I thought it would be. Still tasted really good though, thanks fof the inspiration.
This looks delicious as always - how long will these keep for?
I keep them in the fridge for a couple of days. Yet they taste best on the first two days.
Woww, this sounds like a contemporary version of the Asian Rice Pudding (Indian to be more precise). We usually boil milk with Basmati rice, add sugar and chopped nuts (Cashew, Almonds) and raisins. Consistency depends more on personal choice. Rose water is also added in few parts of India for flavoring.
This looks so yummy! I've never tried coconut rice pudding. I've made it with cardamom and rose water. It's so yummy! Thanks for sharing.
Cutest glasses ever! I've been eyeballing pudding recipes ever since the weather went cold. Coconut sounds dreamy.
I love rice puddings...and the glass containers are adorable. Your website is lovely!
at 1st glance, I thought they are panna cotta in cute jars. :)
very creative.
Love your blog! Just tested this luscious coconut rice pudding and looking forward to having it as part of my lunchbox tomorrow at work! Danke Dir !
I made my first rice pudding just this past week. It was a saffron rice pudding, and so delicious I want to branch out into all sorts of wonderful variations. This looks like an excellent recipe to try!
I was very surprised to see Bulgarian "martenitza" on your jars - are you familiar with these red and white threads? More information - http://en.wikipedia.org/wiki/Martenitsa
This pudding looks gorgeous! Yet I'm sorry to hear, that the it doesn't really work without cow milk. My child has milk allergy. It could have been a great home made snack. Maybe I try it anway.
i am trying this right now. BTW this looks delicious . Thanks for the recipe. hope my kids love it.
Ohhhh... This looks sooo good,, thank you for the recipe!
I've got my pudding simmering on the stove right now, but I'll be using my handy summer 'Sugared Raspberries' (http://splendidtable.publicradio.org/recipes/sugared_raspberries.shtml) for the topping - makes this dessert easy (and delicious). Thank you for the recipe.
Looks great! I'm collecting make-ahead-and-throw-in-a-bag recipes like this one for the start of the University term next month.
Would Arborio rice (risotto rice) work well in rice puddings like this one?