ON THE COAT TAILS OF NUO MI FAN: STICKY RICE PUDDING
The nuo mi fan was just an excuse to fully vet sticky rice. How is it different from regular rice? what do you do with it? It it a rice by another name still rice? Can i make anything non-Asian with it? Sticky rice + cow's milk (instead of coconut milk)? Dare I say... fusion?
So I think my sticky rice pudding adheres to the argument. I made a rice pudding because I had leftover milk and a itch to explore the sticky rice. This recipe is for a drier rice pudding. It is good because it is SIMPLE. Some milk, rice, sugar. There is no need for egg in this recipe because of the consistency of the rice. I take the same approach as I do with the Chinese sticky rice, a tried and true method.
STICKY RICE PUDDING (serves 4)
SUMMARY: You will make this like you would a pilaf, brown rice stovetop, add liquid, bring to boil, simmer.
WARE: Stove pot, 2-4 quarts
TOTAL TIME: 2 hrs 30 mins; Active time - 20 minutes
INGREDIENTS
If you know me, I claim that I don't like fusion. But here is the official statement: I don't love contrived fusion food. Fuck teriyaki offal, salad dumplings, 'destination restaurants', pork chops with green curry sauce. Here is what I do love: Fusion food that is conceived organically (not to be confused with 'immaculately'). I love food that shows a natural overlap in cultures and thought (think multi-tasking), not something bottled in some cheesy over-designed restaurateurs think tank.
A few things I do support:
- the citrus club (cheap food + cheap Asian)- spam musubi (spam + nigiri style sushi)- annie's mac n' cheese- burritos
So I think my sticky rice pudding adheres to the argument. I made a rice pudding because I had leftover milk and a itch to explore the sticky rice. This recipe is for a drier rice pudding. It is good because it is SIMPLE. Some milk, rice, sugar. There is no need for egg in this recipe because of the consistency of the rice. I take the same approach as I do with the Chinese sticky rice, a tried and true method.
STICKY RICE PUDDING (serves 4)
SUMMARY: You will make this like you would a pilaf, brown rice stovetop, add liquid, bring to boil, simmer.
WARE: Stove pot, 2-4 quarts
TOTAL TIME: 2 hrs 30 mins; Active time - 20 minutes
INGREDIENTS
- 1 c sticky rice (also called sweet rice)
- 1-2 T butter
- 2 to 2 1/2 c whole milk depending preference- about 1/4 cup sugar
- 1 t cinnamon- 1 t vanilla
- 2-4 T sweetened coconut (optional)
- honey (optional)
1. Put the rice and 1 c milk in a bowl to soak. Try to soak 1 - 2 hours. The rice will plump up significantly.
2. Drain rice and reserve milk.
3. In a pot on med/high, melt butter and saute drained rice for 3-5 minutes. Try to keep the rice moving to prevent from sticking. Try and brown the rice.
4. Measure out 1.5 c of milk using the reserved and fresh liquid. Add milk, vanilla, sugar, and coconut ( if desired) to the pot. Bring to boil. Cover and reduce to simmer for 25 minutes.
5. Adjust to taste with honey and cinnamon.
2. Drain rice and reserve milk.
3. In a pot on med/high, melt butter and saute drained rice for 3-5 minutes. Try to keep the rice moving to prevent from sticking. Try and brown the rice.
4. Measure out 1.5 c of milk using the reserved and fresh liquid. Add milk, vanilla, sugar, and coconut ( if desired) to the pot. Bring to boil. Cover and reduce to simmer for 25 minutes.
5. Adjust to taste with honey and cinnamon.
Me too Katie, I am still having a hard time to appreciate fusion food.
ReplyDeleteOh your sticky rice pudding sound delicious. It's like what we call "bubur ketan" in Indonesia, with coconut milk instead of whole milk, with no addition of cinnamon.
Cheers,
Elra