I’m on a bus right now from NYC to Baltimore. My cousin, Ramayah, is returning home to Israel and my father has is throwing a “Good-bye” party in D.C (where much of my father’s family lives). Thank
God for Wireless internet on the Bolt Bus, because I can share with you my first attempt at Rice Pudding, thus avoiding sickening bus boredom or an uncomfortable “nap”.
I’ve never had much interest in Rice Pudding. My Nana eats it all the time, she buys the Kozy Shack Brand; but as for me, the stuff always grossed me out. I’m sure I’ve said it before, but I was a ridiculously picky child. I wasn’t interested in tasting anything if I didn’t like it’s name or the way it smelled. Eggs, Cheesecake, Canned Tuna, Peanut Butter, Cheese, Yogurt… The list of things I prejudged as a youth goes on and on, and I still haven’t tried many of the items on my old blacklist.
Well, Rice Pudding was on that list, and until my boyfriend’s Aunt Cathy (shoutout to Cathy!) gave me two boxes of rice we had left over after a night of delicious Chinese Takeout at her house, I hadn’t planned on ever giving Rice Pudding the time of day.
She suggested I make the pudding with the rice, and I’m certainly glad she did. I perused some Rice Pudding recipes found on my favorite blogs, took stock of the sparse ingredients I had in the house, let go of the need for a recipe, and got to work on my simple Coconut Tamarind Rice Pudding.
My simple pudding takes about 15 minutes to make, honestly, and requires very few ingredients. I wouldn’t claim that it’s the best but I would be lying to you if I said that I didn’t eat the entire first batch on my own, in 24 hours, despite the fact that I made it for my man, Maxx. When I made the second batch for Maxx, it was even better, because I tweeked a couple things; more Sugar, more Tamarind, more Walnuts!
The beauty of this Pudding lies not only in its simplicity, but in it’s balance of Sweet Coconut Milk and Tart Tamarind with chewy Raisins and Walnuts. I ate it for breakfast, lunch, snack and dinner, why not?!
I think my Nana would be pleased with my attempt at one of her favorite deserts.
Thanks Cathy, for the Rice and inspiration. It took me about 2 weeks to finally make it, but I made sure to keep that rice fresh in the freezer 🙂
- 14oz Can Coconut Milk ("Light" works fine!)
- 1¾ cups Cooked Left-over Rice
- 1 Tbsp Tamarind Concentrate
- 2 Tbsp Brown Sugar
- 1 Tsp Ground Ginger
- Fresh Juice and Pulp of ½ Large Navel Orange (*optional)
- 2 Tbsp Raisins
- 2 Tbsp Dried Cranberries
- 3-4 Dried Figs (*optional)
- ¼ Cup Crushed Raw Walnuts
- In a Medium Sized Shallow Sauce Pan, bring the can of Coconut Milk to a boil, add Rice.
- Bring to a boil again, and immediately turn down heat to low-medium, allowing the mixture to gently simmer.
- Add Tamarind Concentrate, Sugar, Ginger, and Orange Juice, and stir to incorporate.
- Taste, and add more Tamarind, Sugar, or Ginger if necessary. At this point the pudding should be creamy and liquid-y; eventually when it's off the heat, the rice will soak up all the milk.
- Add Raisins, Cranberries, Figs, and Walnuts, stir over low heat for a few minutes.
- Serve warm immediately!
- It is also very good room temperature, cold, and even reheated; though after a few hours the pudding will be much thicker.