If you’ve been following along for a while you’ll know that every once in a while I like to mix things up. Creations like ‘cheesy’ potato soup, silky chocolate pudding pie or purple cream of mushroom soup might seem a little weird, but sometimes weird can turn out really right!
I’ve always been quite adventurous, you know, sometimes it’s my hair colour (or my sisters!) and other times it’s my food. Today, as you might have guessed by the title, it’s dessert. Rice pudding to be specific.
My sister and I grew up eating A LOT of rice pudding, sometimes even as a main for lunch. In Germany, just like here in England you use pudding rice and flavour it with vanilla. If you feel a little crazy you might add another flavour but the rice will always stay the same.
As with so many things, I never questioned that. Until I read about Chaler Payesh, Bengali rice pudding which uses basmati rice instead.
Now, this recipe is neither German nor Bengali rice pudding. Chaler Payesh simply helped me think outside the box a little. I strayed away from the typical pudding rice and soon found myself gripped by the idea of black rice pudding.
I cooked the rice in coconut milk, infused it with cardamom and bay leaves and topped it off with maple glazed pears. It turned out fabulously and tastes great hot and cold. Other topping ideas I’m dying to try are mango, blood orange, pomegranate and cashews.
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- Rice pudding:
- 200 g black rice
- 600 ml water
- 1 can (400 ml) coconut milk
- 1 tsp ground cardamom
- 2 bay leaves
- 2 Tbsp maple syrup (or more to taste)
- 1 tsp vanilla extract
- pinch of salt
- extra coconut milk for serving (optional)
- Maple glazed pears:
- 4 small pears (approx. 600g)
- 1 Tbsp olive oil
- 2 Tbsp maple syrup
- 3 tsp lemon juice
- Weigh out the rice, rinse it under water and drain it. Place the rice in a sauce pan, add the water, coconut milk, ground cardamom and bay leaves and bring to a boil.
- Once it is boiling, reduce the heat to a simmer and let it cook for 40 minutes. Stir occasionally to avoid it sticking to the bottom of the pan.
- When the rice is tender and the liquid soaked up add the maple syrup, vanilla extract and pinch of salt.
- Meanwhile pre-heat the oven to 180˚C. Peel the pears, cut them into quarters and remove the core.
- Place the pear pieces in a baking dish, add the olive oil, maple syrup and lemon juice and toss them until they’re evenly covered.
- Pop them in the oven for 30 minutes or until the pears are tender. Turn them half way through to cook them evenly.
- Give the rice pudding a good stir and transfer it to 4 small bowls. Top each with an extra drizzle of coconut milk and maple glazed pear. Enjoy hot or cold!