Here’s a treat which I love to indulge in on occasion at the local Thai place, but had recently decided I needed to create a giaff version for home.
I’ve adapted this rice pudding recipe from school (aka Tafe) as my prac tests are looming and I’m certain there’s a rice pudding on the test somewhere. Homework never tasted so good!
The ultimate aim, is to balance those great asian flavours. There’s some sweetness in the form of coconut milk and sugar. The tang will come from some kaffir lime leaves which we grow at home. Then finally a little salt and the additional crunch of crunchy peanut crumbs, will elevate this pudding to a whole new level.
Ideally I’d add in some mashed bananas but sadly my sweetheart is allergic, that’s not to say you couldn’t add in favourite fruit too?
Again this is a recipe which requires a bit of presoaking (with the wild rice, the night beforehand,) but of course you could omit that if you want a more traditional rice pudding too. Whichever way you decide to go, I hope you’ll enjoy that first bite of this Sticky Coconut Pudding.
Time: 1:15hr (plus time for pre soaking the wild rice.) Will make 2 generous servings or 3 moderate ones.
1/2 cup white rice. (I’ve used long grain but traditionally most folks use short grain, it’s up to you)
1/4 cup wild rice (soaked overnight in freshly boiled water and left to cool.)
400ml can of coconut milk 200ml of water from the rinsed out can,
1/4 cup of caster sugar, (feel free to add less and adjust your flavours later on)
1/2 vanilla bean, scraped with pod reserved.
Pinch of salt,
Water as needed
I’m using julienne strips of kaffir lime today, along with some crushed salted peanuts (again to marry the balance of those sweet & salty asian flavours)
Alternatively fresh fruits like banana, papaya or mango, would be lovely & toasted coconut too (for a nut free option!)
You’ll also need at large 1-2L pot, sturdy Wooden spoon and some measuring cups, etc.
Soak the wild rice in some freshly boiled water overnight. Alternatively, you could boil it rapidly for 1hr before starting the recipe to further soften the grains before cooking.
Strain any liquid off from the wild rice before adding to the pot,
Add the presoaked wild rice, the white rice and the coconut milk. Rinse out the can with 200ml of water and add, along with the sugar, a decent pinch of salt and vanilla seeds/pods.
Bring to a slow simmer over a low heat, stirring as you go to prevent the mixture from sticking to the sides. Top up, with a few drops of water if the rice starts to cook too rapidly (or begins to look too dry.)
Continue to simmer and stir occasionally for 45 mins. After half an hour the rice and coconut milk should be much thicker. At this point it’s time to taste and check the rice and adjust the consistency if needed. (Best way to describe it, is it will begin to look like purple glue.)
Remove the vanilla pods and discard before serving. I also found a few drops of water were needed too, to get a less gluggy consistency right at the end.
Lastly spoon into some bowls and serve with your choice of garnish, either at room temperature or slightly warm.