Fare With a Flair: Thai-tinged rice pudding tasty treat

Article content

I’ve always been a big fan of rice pudding.

We apologize, but this video has failed to load.

Try refreshing your browser, or
tap here to see other videos from our team.

Fare With a Flair: Thai-tinged rice pudding tasty treat Back to video

When I was young, my grandmother used to make a version that had canned pineapple. It was oh-so-sweet, creamy and delicious.

Little did I know back then how easy it was to make.

There are oodles of ways to make this comfort food a bit more interesting.

This week I’ve looked to the Thai pantry for inspiration. I’ve added coconut milk, lemon grass and kaffir lime leaves.

Lemon grass stalks are starting to show up in grocery store produce sections. I also love to use this ingredient when making savoury Thai curries. Kaffir lime leaves are a bit harder to find, but are available at Asian markets.

The pudding can be made ahead and served cold. I also like to serve it warm.

Garnish with some fresh tropical fruit and a spoonful of toasted coconut and it’s a special dessert indeed.

Coconut Rice Pudding

(Serves 6)

1 tbsp. (15 ml) butter

2 cups (500 ml) 3% milk

1 400 ml can coconut milk

1/3 cup (75 ml) whipping cream

3/4 cup (175 ml) arborio or other short grain rice

1/2 cup (125 ml) white sugar

1/4 tsp. (1 ml) salt

3 kaffir lime leaves

1 lemon grass stalk

Garnishes:

Banana slices

Mango slices

Toasted coconut

Directions:

1. In medium saucepan, over medium-high heat, combine butter, milk, coconut milk, whipping cream and rice. Bring to simmer.

2. Stir in sugar, salt and kaffir lime leaves.

3. Cut off the top 6 or 8 inches (15 to 20 centimetres) of lemon grass stalk and discard. With sharp knife, start to cut  stalk in half, starting about 1/2 inch (1.25 cm) from root end. Add to pot

4. Reduce heat to medium and cook, stirring frequently, for about 25-35 minutes or until rice is very tender and mixture has thickened.

5. Transfer to bowl and let cool slightly. Place plastic wrap directly on top and refrigerate.

6. When ready to serve, spoon into bowls, garnish with slice of banana, slice of mango and dusting of toasted coconut