Google Not Your Traditional Rice Pudding | Ziets' Ramblings

Monday, 3 November 2014

Not Your Traditional Rice Pudding

  



Rice pudding? Yea, right. Not necessarily a favourite dessert. But with a little foresight and planning, something completely different emerges.

And therein lies the rub.

After some recent experimentation with sourdough mixes and fermentation, I came across a flat bread made with rice. Palappam, made with rice and coconut milk is quite well known in Asia. The  standard dish is made in the form of a pancake, which is delicious. It is also quite easy to make and being gluten free, a new way of adding a starch to a stewed dish. Especially spicy dishes.

After discussing this with some friends on a Banting diet, they decided to try this newfangled dish. So off they went to do the shopping and not long thereafter created the opportunity for this culinary venture. Needless to say, the feedback was filled with ecstasy.

Part of the reason for this was that they experimented with the leftover pancakes. They had them with a bit of sugar, lemon juice and some lemon zest. And voila!, a new dessert was born.

After some more discussions with  a chef friend of mine, The idea of a baked version came out. In a muffin size it would make a heavenly dessert, served with some fruity compote and cream.

So here goes my latest dabbing into the world of baked desserts.

Not your traditional South African style rice pudding.

I made several versions. You may also use some desiccated coconut to get a bit of crunchy texture. Whatever the method, you will get a toasted coconut flavour in the dish. No use in adding flavour to the rice pudding, as the sauce and coconut will overpower the other flavours. This version has some flour to help with structure. It is quite tricky to get the cakes to set properly during baking. This version will give some body to the pudding as well as some gluten.

Small muffin pans will make bite sized ones for a children's party.

Ingredients


For the rice muffins


This will make eight muffin sized portions.

1 cup cooked rice
½ cup cake flour
½ teaspoon baking powder. You may omit this if you use self raising flour instead.
½ cup coconut cream or -milk
1 medium to large egg
¼ teaspoon salt
2 dessert spoons sugar. I used brown sugar.
1 dessert spoon butter

For the compote


2-3 dessert spoons fresh blueberries
3 dessert spoons brown sugar
2 dessert spoons butter
3 dessert spoons water
sprig of mint for garnish
whipped cream

Process


For the rice muffins


Mix the ingredients thoroughly, then blitz the mix in the blender. This will cut the rice into very small bits. The mix should have the consistency of cake mix. Add more coconut milk as required.

Lubricate your favourite muffin pan and pour a little batter into each section. This while your oven is heating up to 200コC/390コF. The rice needs a slightly hotter oven. I had to experiment a bit. Not all ovens have the same heat distribution.

Pop the pan in the oven for 30 minutes or until the puddings are baked through. Test with a steel pin to see if they are done. The steel pin will come out dry when they are done.

By this time they will have a nice light brown to tan colour. Put then out to cool while you make the compote.


Compote


Mash half of the blueberries and keep to one side.

Dissolve the sugar in the water, then add the butter and bring to the boil. Keep stirring, you don't want this lot to burn. This will caramelise the sugar. The mix will foam for a while, but don't despair, this is what happens. The water will give a consistent texture and colour to the caramel. When the caramel is nice an light brown, add the mashed blueberries and stir through thoroughly. Wait until the foaming and frothing has stopped, then remove the compote from the heat and add the rest of the blueberries.

Allow this to cool. Properly cool. This mix has a substantially higher temperature than boiling water and will give you second degree burns. Wait until it has cooled sufficiently before using it.

Dishing up is a matter of arranging a muffin on a plate, add a dollop of whipped cream and some of the compote. Garnish with a sprig of mint and there you go.

A delicious new way of having leftover rice as a pudding.


I  am sorry about your Banting diet...

Bon appetit!


Authored by Johan Zietsman

Last updated on 2014-11-03





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