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Thursday, February 3, 2011

'R' is for Rice

... as in Vietnamese rice pudding (che dau trang)!

(makes 8 servings)
  • 0.5c dried black eyed peas (I used adzuki beans because that's what I had)
  • 0.75c short-grain white rice - mochi rice prefered
  • 0.5c sugar
  • 3c water, divided
  • 1 15oz. can coconut milk, divided
  • 1 tsp. vanilla
1.)  Sort, rinse and soak beans overnight.  Drain and rinse water.  In a large pot, bring beans to boil in two cups of water, cover, and simmer on low heat for 30 minutes.

2.)  Add rice, half the sugar, and about 3/4 of the can of coconut milk.  Simmer for 15 minutes covered, but watching for boil over.  Stir mixture halfway through cooking time.

3.)  Add rest of sugar (more or less to taste) and more water to your preferred consistency.  Continue simmering, stirring every few minutes, with cover ajar until rice is cooked about 15 - 25 minutes.

4.)  When rice is done, turn off heat, add vanilla and allow to site, covered, for 15 minutes.  Serve hot or cold with a tablespoon of remaining coconut milk over rice pudding.

So YUMMY!  Not the healthiest thing for you but it's one of my guilty indulgences.  I'm working on getting it 'healthified' so when that happens I'll be sure to post about it.


Lindsey Lu said...

yum, thanks for sharing!!! Sounds YUMMY.

Annalisa201 said...

coconut desert rice, however you make it (I've seen many various recipes) is one of my bestest most favouritest foods on earth. I can give up chocolate, carrot cake (also a fav), all and any sweets, but put coconut desert rice in front of me and I cannot say no. Heaven on earth!!!

Maxine said...

Thank you for posting this recipe. I have been eating stuff like this all over Asia and can look forward to making this when I get back home. I may add some sago :)