Let’s admit it – leftovers aren’t sexy. On Friday, I shared a recipe of accumulated leftovers from my freezer, fridge and pantry – frozen shrimp with a few too many ice crystals, a can of coconut milk that’s been hiding in a overlooked cupboard, and a soon-to-expire tube of lemongrass paste. Entirely unesxy ingredients, but the resulting recipe was a quick Thai-inspired coconut lemongrass shrimp dish worthy of company.
Ironically, that recipe left me with MORE leftovers (some coconut milk and jasmine rice) that I crafted into this warm soul-satisfying rice pudding for dessert. Well…maybe a little sexy.
A simple recipe for rice pudding and a great way to use up leftover coconut milk.
1 cup coconut milk (if you don’t have an entire cup, top off with whole milk)
¼ cup sugar
¼ teaspoon vanilla
¼ teaspoon salt
1 cup cooked rice
Toasted coconut for garnish (optional)
In a medium saucepan, cook milk, sugar, vanilla, salt, and nutmeg on medium low, stirring occasionally for about 4 minutes until sugar has disolved.
Add rice, reduce heat to low, and cook for 15-20 minutes until all liquid is absorb, stirring occasionally to ensure rice doesn’t burn or stick to bottom of saucepan. Serve warm, garnished with toasted coconut (optional). This pudding can also be served cold, if you have the patience to wait that long.
This morning’s downpour washed away my plans to stroll the stalls of the farmer’s market. I’m ready to sample the tastes of pre-spring. It’s time for winter to be over. This morning, the herd of grey clouds moved slowly across the prairie of sky. Brief respites of pale sun and blue gave me hope that I could wander outside. I watched my waking garden from the windows. The nectarine is flowering again – a bittersweet remembrance. The pink jasmine is in bloom – months earlier than last year. I braved the rain, snipping small sprays to scent the house. My baby pomegranate is beginning to sprout green as well. Is this the year I see fruit? The tender twigs would never hold the swollen orbs.
I found a recipe for shrimp etouffee today. I think perhaps tomorrow for dinner it will be on the menu. Tonight, I made a dessert etouffee, of sorts – an amalgamation of brunoise apples sautéed in butter with apple juice, lemon zest, raisins and brown sugar. I spiced it with Chinese five spice, cinnamon and allspice and finished it with a flambé of brandy. I served it over a creamy bed of warm rice pudding – arborio rice slowly cooked with whole milk, sugar and a bit of butter, salt and vanilla. I seasoned the creamy pudding with a bit more cinnamon and allspice.
It was the perfect antidote for another rainy day – warm unctuous vanilla-cinnamon goodness nestled under a spicy apple compote. Today was a lazy day. Tomorrow, no work. I hope I see the sun.