by hardlikearmour
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gingerroot's Testing Notes:
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Expand2 cups water Ask a question about this ingredient
1 stalk lemongrass, cut into 2 or 3 pieces (to fit in 3-qt sauce pan) Ask a question about this ingredient
6 1/8-inch thick & 1-inch diameter ginger "coins" Ask a question about this ingredient
3 Pandan leaves, each tied into an overhand knot (optional ingredient) Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 cup Bhutanese Red Rice Ask a question about this ingredient
1 can coconut milk Ask a question about this ingredient
Combine water, lemon grass, ginger, pandan leaf, and salt in 3-quart saucepan. Bring to boil over high heat, then add rice. Once rice starts to simmer, reduce heat to low and cover. Cook until most of the water has absorbed, about 15 to 20 minutes.
Ask a question about this stepAdd coconut milk, whole milk, and sugar. Raise heat to medium-high until mixture starts to simmer. Reduce heat to maintain simmer. Cook until thickened and creamy, about 45 to 50 minutes. Stir mixture occasionally at first, and more frequently as it starts to thicken to prevent scorching.
Ask a question about this stepRemove from heat. Once mixture has cooled a bit remove lemongrass, ginger, and pandan leaves. Transfer to bowl, and cover with plastic wrap. Cool to room temperature before serving or refrigerate and serve cold.
Ask a question about this stepNote: Pandan leaves can be found frozen at well-stocked Asian markets. It is commonly used in Southeast Asian cuisine, and has a nutty, grassy flavor often used to flavor rice dishes.
Ask a question about this stepThe lemongrass is really lovely! It adds a beautiful, almost floral note to the pudding. The Pandan leaf flavor in this is very subtle - it adds a flavor similar to jasmine rice.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Mmmm...love the lemongrass in here, and although I've never tried Pandan leaves, this sounds delicious.