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Thai Red Rice Pudding

By UmmIbrahim on December 01, 2008

Photo by UmmIbrahim

3 Reviews

Prep Time: 5 mins
Total Time: 1 hrs 35 mins
Servings: 4

Photo by UmmIbrahim

About This Recipe

"Thai red rice has a firm texture and a nutty flavor giving this dessert a unique flavor and appearance. Be sure to stir often throughout the cooking process so the pudding doesn't get stuck to the bottom of the pot."

Ingredients

1/2 cup red rice ( Thai)
1/2 cup long grain white rice
3/4 cup brown sugar
1/4 teaspoon salt
3 tablespoons rose water
1/4 teaspoon ground cardamom
3 cups water
3 cups milk
1 (15 ounce) cans coconut milk
1/2 cup half-and-half
1/4 cup golden raisin
1 tablespoon lemon zest
2 tablespoons ground pistachio nuts (optional)

Directions

In a large saucepan combine both rices, sugar, salt, 3 cups water, and 3 cups milk. Bring it to a boil and then let it simmer over low heat until half the liquid has evaporated. This will take about 30-40 minute.
Now add in the rose water, ground cardamom, and the can of coconut milk. Continue simmering another 30-40 minute The mixture should be fairly thick.
Now add in the lemon zest and 1/2 cup half and half. Check the sweetness and add more sugar if you feel it is necessary. Stir until the mixture is creamy and remove from the heat.
Garnish with ground pistachio nuts if desired.
Enjoy!

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (581 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 637.9
Calories from Fat 270: 42%

Amount Per Serving: %
Total Fat 30.0g: 46%
Saturated Fat 23.8g: 119%
Cholesterol 36.8mg: 12%
Sugars 52.0 g
Sodium 324.9mg: 13%
Total Carbohydrate 85.2g: 28%
Dietary Fiber 3.3g: 13%
Sugars 52.0 g: 208%
Protein 11.8g: 23%

Reviews

"Delicious pudding! I used rice milk and a little more coconut milk like UmmBinat to be dairy free. For sweetener I used jaggery and halved the amount because we don't like it very sweet - that was just perfect. Will make it again - thanks for posting! Made for Ramadan Tag 2010."

By Mia in Germany on August 21, 2010 | 1140728
"Time consuming but worth it for how good the pudding tastes. I am assuming the rice is cooked covered, correct? Substituted dates for golden raisins and jasmine rice for plain white rice. The lemon was not stirred into the pudding but used as a garnish. A delicious combination of flavors especially the nutty red rice and perfumy jasmine. Added a heaping 1/4 teaspoon of cardamom. Love the pistachios on top! Does help the cook if the ingredients are listed in order. Reviewed for Ramadan Tag."

By Cookgirl on August 17, 2010 | 1139851
"I really enjoyed this. The pudding has a nice lemon flavour. I did use a bit less lemon zest but it was lemony enough. I grated it on the small side of a box grater. The recipe never says when to add the golden rasins so I decided not to at the end. I can see they would taste good in this, though I think DH would prefer without anyway. I made this without half-and-half because we are dairy free and just added additional coconut milk to be creamy. For the milk I used rice milk which worked fine. I will make this again. Made for Ramadan Tag."

By UmmBinat on September 24, 2009 | 954354