Friday, 4 March 2011

Rice Pudding with Coconut Milk & Raspberry Jam

"Life is a jest; and all things show it
I thought so once; but now I know it".  John Gay, My Own Epitaph.

So after my foray into chicken satay, I'm left with an opened tin of coconut milk.  I decant it into an old jam jar and it looks disconcertingly like dirty white spirit in the fridge.  If I leave it there a few days, my husband will throw it away.  While my kids are still finishing off their chicken satay, I start making rice pudding.  While I'm pouring out the milk, I suddenly realise that the coconut milk and rice pudding could be a marriage from heaven. 

Now making home made rice pudding, when it's left festering at the bottom of the oven for a couple of hours, is lovely.  But most of my deserts are done on the spur of the moment in response to hungry appetites so this isn't an option.  Thankfully a few years ago my Mum introduced me to flaked pudding rice.  It has cooking instructions on the packet; either in the oven for 1.5-2 hours or on the hob for 6-8 mins!  Yes, 6-8 minutes!!  Ok, so you don't get to enjoy the skin, but that often seems to divide people anyway.  OK, so there is quite a bit of stirring - but I added the coconut milk towards the end to loosen the pudding that was thickening a little too much and again at the end to help cool in down quickly for impatience children.  They loved it and ate it with a blob of raspberry jam.  Incidentally, everything "tastes like jam" at the moment, according to my 2 year old or tastes "like tractor".  For some unknown reason we haven't had jam in the house for a couple of months.  The children don't usually eat jam, but due to the sudden novelty, they can't get enough of it and it's getting lots of requests.

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