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Recipe Detail Page
Rice Pudding
Holiday 2001
Make a fruit salad using mangoes, lichees and oranges. Moisten with lichee liqueur and serve with the rice pudding, if desired. Arborio or other short-grain rice may be substituted.
Serves 4
2 tbsp (25 mL) lichee liqueur
2 tbsp (25 mL) water
1/2 cup (125 mL) raisins
4 cups (1 L) milk
1 cup (250 mL) coconut milk
1/4 cup (50 mL) granulated sugar
1/3 cup (75 mL) short-grain rice
1/2 tsp (2 mL) salt
1 tbsp (15 mL) minced candied ginger
2 eggs
1 tsp (5 mL) vanilla
2 tbsp (25 mL) butter
1/4 tsp (1 mL) cinnamon or to taste
1. Bring lichee liqueur and water to boil in small pot. Pour over raisins and marinate until needed. Drain.
2. In a medium pot bring milk, coconut milk, sugar, rice and salt to boil. Reduce heat to low and simmer very gently stirring occasionally for 1 to 1 1/2 hours. Mixture should be fairly thick.
3. Drain raisins, stir into rice together with ginger and cook another 15 minutes.
4. In a small bowl, beat together eggs and vanilla. Stir into pudding. Cook gently another 5 minutes on low heat or until pudding is thick. Stir in butter.
5. Spoon into buttered bowl and sprinkle with cinnamon. Cool.
Serves 4
