TWD #2: A Tale of Two Rice Puddings
Have you ever considered what food bloggers really eat? Or maybe what health-conscious-food-bloggers-trying-to-be-healthy-but-who-love-making-dessert eat?
(That’s why these people are my heroes.)
Sometimes, health-conscious-food-bloggers-trying-to-be-healthy-but-who-love-making-dessert (HCFBTTBHWLMD) try to modify a dessert to be a little more health-ward so they can actually enjoy the fat of the land…
But sometimes…
yup, I burnt the fabulous brown rice pudding by Dorie!
but luckily: my gramma at the back kitchen was brewing some asian black rice pudding up called BEE KO MOI! PTL!!! Keep reading for the recipe! It’s eaten with coconut milk, made slightly salty and it’s the PERFECT combination ever! slightly sweet, slightly salty. mmm.
Total comfort food for kitchen disasters! When I had a teaspoon of Dorie’s salvaged pudding, I went crying to my gramma’s arms and her bee-ko-moi. Haha. I am just kidding about that last part…
So although today is Tuesday, and Tuesdays are henceforth always gonna be with Dorie, I’m afraid to say that my sweet lil ol’ gramma’s Black Glutinous Rice Pudding stole the show. But only because it was the more successful version, I will try both again. Here are my comparisons:
My Taste Notes & Comments
Dorie’s Arborio Rice Pudding, White or Black
Or brown? I was going au naturale with the whole brown rice and brown sugar deal, but couldn’t compromise on the whole milk (I mean, who dareth defieth Dorie’s orders!?!??! Yeah cowboy YOU do it at yer own risk! *hides* says the girl who just changed arborio rice for BROWN LONG GRAIN RICE. dear me.). Soy milk, anyone?
“Arborio rice is an Italian high-starch short-grain rice. It is named after the town of Arborio in the Po Valley, where it is grown. Cooked, the rounded grains are firm and creamy due to the high starch content of this rice variety. They are the traditional rice in risotto.”
Risotto. Courtesy of The Relucant Gourmet
Using arborio rice is the correct choice for making risotto (a creamy, moist, flavoursome Italian rice dish, Italian in origin. Like a thick soup. O_o My Asian mind can’t take this any more. LOL!) I mean, I know I’m weird. Stuff like this appeal to me! But this was a little too much. I will try it again to fix it up.
The results are normally creamy. Hey, my brown rice pudding was creamy too! Just burnt, as well, for added flavour. How does that work I wonder? Other TWDers had problems with it being too liquidy. Well, it could be that my milk spilled when it bubbled over. Issues, issues.
I think mainly it was WAY. TOO. RICH for my poor stomach. I couldn’t take it. All the milk and sugar. *shudder* Although..with those ingredients, I have heard of something apparently amazing called Glorified Rice…anyone know what this is?
It thickened so bad I’m now kinda afraid of milk and sugar all starched up. I plan to try again, and watch the pudding like a hawk! It tastes like burnt peanut butter at the moment. I may add in some fruits and some more water (no more milk!) to try eating it up.
Next, I don’t like it so rich. I prefer things lighter. But I have to DEMAND to know why in the world Isabelle’s turned out SO PERFECT!!!! Now that is the rice pudding I’m talking about! Check it out! The texture is amazing.
next up:
Black Glutinous Rice Pudding
Also known as:
- Black Sticky Rice Pudding
- Pulut Hitam / Bubur Pulut Hitam (in Malay)
- Bee Koh Moi (in Hokkien)
- Black Rice Dessert
- Hak Lo Mai (in Cantonese)
Courtesy of zaracookout. This is what I really wanted, our coconut cream was a little too watery. Had to stretch it for many mouths!
It’s black glutinous rice boiled forever with water & sugar then eaten with salted coconut milk (called santan here). It’s lighter & easier on the stomach. I love it! The slightly salty-sweet combo always appealed to me.
You’ll need:
2 cups black Glutinous rice
1 cup sugar
2 pandan leaves
A pinch of salt
Thick coconut milk
How to make it:
1. Wash and soak the rice for a few hours first.
2. Cook the rice on medium heat until the rice has soften. This takes about one hour or more. Refill the water when necessary.
3. Add in the pandan leaves, salt and sugar. Adjust the sugar as you like. The end result should be a dark purple coloured thick paste.
4. To serve, put the pudding in a bowl, then add a few dollops of salted coconut milk/cream according to preference. You can even swirl hearts onto it.
Okay, you guys who have never tried it before have GOT to try this out!!!
One last thing: Healthy Foodblogs. Man these people are crazy insane!!! I love it! Imagine eating totally healthy ice cream! When I was 13-15, I did this, but because of the work & success rate, I just got lured to the dark side of confectioneries. Man! I have strayed. I will be going back to my healthy roots. So, watch this space! And check out these healthy foodblogs.)
Good night!
16 Responses to “TWD #2: A Tale of Two Rice Puddings”
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November 18th, 2008 at 8:43 pm
I’m all about the sweet-salt combo, so The Chosen One looks right up my alley!
November 18th, 2008 at 9:25 pm
Even though you burnt your brown rice, it looks really nice! I made my version using brown rice and it was good, although I’m sure it would have been better with arborio.
The black rice pudding looks delicious! Before this week’s TWD, I was all iffy about eating rice pudding because of the milk, but I’m all in for black rice pudding
November 18th, 2008 at 9:43 pm
Thank heavens for grandmas! I made a mess of my pudding, so you’re not alone!
November 19th, 2008 at 12:10 am
That black rice pudding looks amazing!! That’s so interesting!
November 19th, 2008 at 6:13 am
Rice pudding is my favorite food! I’ve never tried this version before. But it looks so creamy-delicious. And also sounds great!
P.S. Thank you for your kind comment. I’m flattered.
November 19th, 2008 at 6:40 am
sorry to hear about your disaster, but at least you got some of your grandma’s! :) thanks for the recipe, i’ve never heard of glutinous rice but i will have to keep an eye out!
November 19th, 2008 at 3:35 pm
Your black rice pudding looks amazing and tasty!! Sorry about the other batch, but everything looks very good! Thanks for the explanations too.
November 19th, 2008 at 9:35 pm
Aren’t grandmas the best! The black rice pudding sounds amazing.
Linda
http://www.tendercrumb.blogspot.com
November 19th, 2008 at 10:20 pm
Mari – Mmmmmm we are on the same taste-length! You should make it someday!
Steph – High five brown rice puddin sistah! Hehehe. Yeah it was totally against the flow as I didn’t know how well the brown rice would soak up or starch up the liquid. The gamble didn’t exactly pay off, but it was fun! You should definitely try that rice pudding! Bring a bit of Malaysia (and ME!) to where you are! :D
Madam Chow – Thank you, that sure comforts me. Hehe! Next week, next week.
Teanna – Yeah the texture is amazing! Thank you :D
Vera – NP at all :) I gaze in amazement at your first comment, maybe I just haven’t tried a really good version yet! :D I’d love to though.
kim – Yeah definitely! You’re most welcome :) I’d love to see you try it!
food librarian – Glad to, thank YOU! The black rice pudding was amazing, and I’m slowly swallowing down the burnt brown rice pudding, with bananas. I feel it quite a waste of my calories though! haha.
Linda - They are. Thank you! It was!
November 19th, 2008 at 10:45 pm
Wow…you did a lot of work this week! I have burned rice before…it is quite easy to do actually…LOL. I loved reading about all this and the differences in the puddings, etc. I swear, I learn so much from everyone on this blogroll! Thanks for sharing…it all looks wonderful…still not convinced about the sweet rice thing, but your photos all make it look wonderful!
November 20th, 2008 at 1:57 am
I like the idea of adding coconut milk! Your black version sounds amazing. Thanks for sharing.
November 20th, 2008 at 2:13 am
Kayte – LOL! Dang it’s easy! Hehehe. Thank YOU for dropping by! I know, I learnt so much about the kugelhopf and different people on TWD last week too! As for the whole sweet rice thing, I was with you until I started TWD blog hopping a few moments back. SO. TASTY! I think I better try a smaller amount again. Try the black rice! You may be a believer :D
Shari – Glad to! Thanks for stopping by, Shari!
November 20th, 2008 at 5:32 am
Laughing out loud here! Only bc I cannot tell you how many people were obsessed with what I ate for breakfast and lunch after I first alluded to it…so I finally DID ‘fess up in FAQs – and here it is again. Love it.
Well, it does allow us food bloggers to cheat and indulge a bit more though, doesn’t it?! :))))
November 20th, 2008 at 7:51 pm
LMAO I can tell why!!! You’re so dead gorgeous (drop dead, i mean just gorgeous…LOLOL OK i will stop my intended pun-ing already!!!) All your sins will come back to you. Oops. I mean, fessions. Yeah baby! The way I see it, you save on the bland calories and you splurge on the Necessities Of Life! ;))
BTW I’m in love with your blog! I would marry it, but then again it can’t fulfill all my needs. Errr!? LOL. No but seriously you’re wunna my foodblog heroes!! I’m in awe.
*close jaw*
November 21st, 2008 at 2:10 pm
Bummer about the brown rice pudding not working out, but the black glutinous rice pudding looks fabulous!
November 21st, 2008 at 8:52 pm
Elizabeth – Does it really!?!?! If I didn’t know, I’d really think it looks GROSS! LOL. But the taste, ooommm ahh…was fabulous. Thanks!!