Coconut Rice Pudding with Pineapple

Hey my friends, I'm back. Not that soon as I promised, though. I don't know what is keeping me from doing anything! May it be Christmas around the corner? May it be my laziness? Or both? I just know that I feel like I have less energy left inside of me these days. I want sunshine or snow. I guess, I simply just need more light.

I know that sugar makes me happy and keeps my energy up! This theory was thoroughly tested during my studies. Oh yeah, I can not even say how much chocolate I ate during every exam term! :) I did not nourish myself with chocolate this time, though. I know I have already posted a recipe for a rice pudding some time ago. However, rice pudding is one of my all time favourite desserts, and I made a lighter version, omitting a double cream, and I used a proper pudding rice.

I got the pudding rice in a local food centre. I was actually quite surprised. I felt like Alice in Wonderland while browsing the shelves full of all kinds of rice, bulgur, polenta, couscous and other yummy stuff. Unfortunately, I could not spent so much time there as P. was not so excited to be in a food kingdom and kept asking me if I got everything I needed. I have to go back alone! :)

I used a pineapple to serve my rice pudding, but it is delicious with any fruit you find at home. I even like it just plain when the pudding is still warm.

Coconut rice pudding with pineapple

Serves 4

Ingredients

1/2 cup pudding rice

400ml coconut milk (1 can)

150ml ful fat milk

4 cardamon pods

2 tbsp palm sugar

shredded coconut to serve

unsalted pistachios, chopped

fresh or canned pineapple, diced

1 Wash and drain the rice in a sieve.

2 Heat the coconut milk mixed with the full fat milk and cardamon pods in a small sauce pan over a low heat. Bring to the boil.

3 Add the rice and stir well. Simmer, covered for about 20 minutes, stirring occasionally, until almost all milk is absorbed and the rice is tender.

4 Discard the cardamon pods. Add the sugar and stir well. I usually let the rice stand, covered, for couple minutes before serving.

5 Divide the rice pudding between prepared bowls or glasses and top with pineapple, coconut and pistachios.

Childhood memories and Cranberries Coconut rice pudding

I can't believe I have not had rice pudding for soooooo long! Well, I had a ready made rice pudding couple of times. I mean, the one you can buy in any grocery store, but it does not count. What I am talking about is the yummy, lovely smelling home made rice pudding. Yes, that one which my mum made for my brothers and me. It always took infinitely long to get it cooked, from my point of view. I just could not wait to taste it's marvellous creamy taste. I loved it still warm when the smell of freshly cooked rice was strong, and any fruit on top was slightly melting and releasing it's own aroma. My mum usually served rice pudding with fresh apricots during summer and with home made apricot compote during winter, when no fresh apricot were available.

When I am thinking about it, this was a first rice pudding I have made myself! And the best is, it was extremely easy to do. Yes, it is the kind of quick, easy, and very tasty dessert. I have mixed all leftover I found in a fridge, but the result was extraordinary! :) I guess, you can use just a coconut milk if you prefer more coconut flavour, or just a milk if you don't like coconut. As well, you can omit a double cream for a lighter dessert. I have chosen a cranberry sauce to finish the rice pudding, and I have to say, it was a good choice. I like the slightly sour taste of cranberries contrasting with sweet rice.

Cranberries Coconut rice pudding

Serves 4

Ingredients

1/2 cup rice

140ml double cream

160ml coconut milk

220ml milk

3 cardamon pods

2 tbsp palm sugar (jaggery)

cranberry sauce or cranberry jam (better option)

1 tsp shredded coconut, to serve

1 tbsp unsalted pistachios, chopped, to serve

fresh mint, to serve

1 Wash the rice and drain well.

1 In a small pan mix the double cream, coconut milk and milk with the cardamon pods. Bring the mixture to the boil.

2 Add the rice and stir well. Cover and simmer over very low heat, stirring occasionally, about 15-20 minutes, until the rice is tender and most of the liquid is absorbed. If the rice is too dry, add a little milk and stir.

3 Discard the cardamon and add the palm sugar. Mix well.

4 To serve, pour 1 tsp of cranberry jam into each glass and divide the rice pudding between them. Top with another dollop of cranberry jam and sprinkle with coconut and pistachios. Finish with the fresh mint leaves. Serve warm or cold.

My favourite Mushroom and Thyme risotto

I have wanted to make my favourite mushroom and thyme risotto for a long time! I so much like it...! I had planned it several times, but in the meantime I tried new and interesting recipes, and no space left for the risotto. Other things happened, which kept me from making it. Such as when we went to Prague to celebrate our birthday and my thyme, I had been growing for couple months, dried completely because nobody watered it for a week. Poor thyme!

Finally, I made space for the risotto last friday evening. I gave it all the more care, and I can say it was the best risotto I've made, so far. If you don't like mushroom or have another vegetable left, use it. I also like it with spinach or broccoli.

Mushroom and Thyme risotto

Serves 4

Ingredients

olive oil

1 medium onion, peeled and finely chopped

2 sticks of celery, finely chopped

1/2 carrot, grated or finely chopped

2 garlic cloves, finely chopped

400g risotto rice

150ml white wine or vermouth or rum

1.5 litres hot chicken stock

2 tbsp fresh thyme leaves

1/2 tbsp fresh rosemary, chopped

sea salt and freshly ground pepper

400g mushrooms, peeled and roughly chopped

4 spring onions, finely sliced

handful grated parmesan, plus shavings, to serve

fresh chopped parsley or chives, to serve

extra virgin olive oil

1 Prepare or heat the stock in a saucepan and keep it aside.

2 Heat the olive oil in a big nonstick pan and add the onion, celery, carrot and garlic. Fry the vegetable slowly for about 10 minutes until softened and slightly coloured. Turn the heat up and add the rice, then stir well. The rice will become translucent. Pour in the chosen alcohol, keep stirring until the liquid has cooked into the rice.

3 Now add the first ladle of hot stock. Turn the heat down and simmer, stirring often. Allow each ladle to be absorbed before adding the next. Add the thyme and rosemary. Carry on adding stock until the rice is soft but with a slight bite left in it. This should take about 30 minutes.

4 Meanwhile, heat two spoons of olive oil in a pan. Add the spring onion a fry slowly for 1 minute. Stir in the mushrooms and fry until the mushrooms are soft. Season well.

5 Take the risotto off the heat. Stir in the parmesan and the mushroom, check the seasoning. Put a lid on a pan and leave the risotto to relax for about 5 minutes. This is the time when the risotto become beautifully creamy.

6 Serve the risotto topped with the parmesan shavings and fresh parsley or chives. Finish with a drizzle of extra virgin olive oil.