Thursday, April 19, 2012

creamy coconut rice pudding with date compote recipe {dairy-free}

 

As a mum, I feel like I spend all my life preparing food. As a food blogger, I feel like I spend all my time thinking about food. There's barely a second that goes by when I'm not doing one or the other, so much so that some would call me obsessed. I do. But believe it or not, it's not often I cook something that makes me jump of my seat, it's that good.


This people, is one of those dishes.


It was one of the first recipes I bookmarked in my new book. At the time I felt like soup, so made this first. But what I really should have made straight off, was pudding.



Creamy rice pudding with a touch of rose water, citrusy sweet date compote and crunchy green flecks sprinkled over top for a little added drama. What's not to like?!

Admittedly I have played around with the recipe somewhat, okay actually quite a lot. But someone needed to convert this to dairy-free eh? I also cut the sugar in half, completely omitting it from the date compote. I find dates are more than sweet enough for me, just as they are. And if I'd had more than a few tablespoons of brown rice syrup left in my jar I would have used that as the sweetener, making it cane sugar-free too. Maybe next time.

Now I've made many a rice pudding in my time, but adding cornflour was a first for me! It gives such a beautiful creaminess to the dish and body that can sometimes be lacking in rice pudding. The book suggests you serve it chilled but just between you and me, ahem, and speaking from personal experience, it's perfect straight from the pot, at room temperature and chilled. Just so you know...


A few last notes before I leave you today.
Have you had your say over here yet? Also, if you've been searching high and low for a gluten-free Anzac Biscuit recipe, look no further. Xx ~emm


Adapted from a recipe in Modern Flavours of Arabia by Suzanne Husseini. To read my full write-up on this book, click here.



creamy coconut rice pudding with date compote
As I've mentioned before most tinned coconut cream and milk contain some really nasty additives. Read the labels (even on 'organic' ones) and make sure the ingredients list reads only pure coconut kernel extract and water. I use Ayam brand premium coconut milk and cream, or TCC brand coconut milk (contains citric acid too, but I reckon that's okay) available at most supermarkets (I buy mine at Coles). I always avoid buying 'light' versions and if you read the label you'll see why.
serves 6

  • 3 tablespoon (gluten-free) cornflour (corn starch)
  • 1/2 cup (125ml) water
  • 2 x 400ml tins natural coconut milk
  • 400ml water, extra
  • 1 teaspoon natural vanilla paste (or 1 scraped vanilla pod)
  • 1 cup (200g) short-grain rice (I used arborio), soaked in cold water for at least 2-4 hours or overnight, drained
  • 1/2 cup (100g) natural raw sugar
  • 1 tablespoon rose water


date compote

  • 1 cup (160g) pitted dried dates, chopped roughly
  • 1/2 cup (125ml) orange juice
  • 1/2 cup (125ml) water
  • zest of half a orange
  • juice of 1/2 a lemon
  • 1/2 cup pistachios, chopped, to garnish


Combine the cornflour and water in a small bowl  and stir to dissolve, then set aside.
In a large heavy-based saucepan combine the coconut milk, extra 400ml of water and vanilla paste. Bring to the boil, then add the drained rice. Reduce the heat to medium-low and cook for 10-12 minutes, stirring often until the rice is tender and the mixture has thickened. Add the sugar and stir until dissolved. Pour in the cornflour mixture and stir continuously for 1-2 minutes until thickened. Remove from the heat and stir in the rosewater. 


To make the date compote put all the ingredients except for the pistachios into a small saucepan. Bring the the boil, then reduce to a simmer. Cook stirring often for 3-4 minutes, using the back of a spoon to gently press the dates against the side of the pan to help break them down until the dates for a paste. Remove from the heat and cool slightly.


To serve, spoon rice pudding into glass cups or small bowls, cover and chill if you prefer or serve the pudding warm or room temperature, topped with a spoonful of date compote and a sprinkling of chopped pistachios. 




Linked to: Slightly Indulgent Tuesdays @ Simply Sugar & Gluten-free


22 comments:

  1. Love your photos and the simplicity of this dish. The rosewater would impart a lovely flavour and I just love creamy rice!

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  2. I'm glad I'm not the only one who thinks constantly of food, sometimes I think it am mono dimensional! Love the pudding, coconut and rosewater definitely a big hit.

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    1. I swear it's all I think about. I try not to always talk about it when around other people though, so they don't think I'm completely mad! ;-)

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  3. Such a lovely sounding recipe indeed, I love rose water and Ayam coconut cream is certainly the best out there.
    (I have one of those spoons- are they apostle spoons? Mine was from my great grandma)

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    1. I have no idea? I found that spoon at an op-shop I think. I love it :-)

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  4. This looks amazing and vegan too

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  5. I'm with you, I tend to zone out and think about food in some of my college lecture classes! Whoops!
    This rice pudding is now officially my new food to fantasize about... it looks divine!

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  6. Absolutely - what is there not to like about this. I am going to have to give this a try. The flavours sound divine. Hope you are well.....

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  7. i really love good rice pudding. Both versions - milk and coconut milk. The rose water is a great addition, too.

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  8. Coconut rice pudding is divine...and even better with Date Compote! Yummm!

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  9. Well this just sounds amazing. I don't have rose water but when I do...oh boy I'm making this. I think I'll follow your suggestion and try it with rice syrup. Love it.

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  10. Ooooooh, this is beautifully French... rice pudding, like riz au lait, but with the sugary awesomeness of dates!
    Exquisite.

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  11. I am not a fan of rice puddings (although I like rice cakes...) but this I would taste :-). And dairy free! Good one!

    Ciao
    Alessandra

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  12. Gorgeous and delicious coconut pudding recipe! We have a store here in the States called Trader Joes, and they have coconut milk without any additives. Can't wait to try this out!

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  13. Emma, that coconut rice pudding looks heavenly! And I love dates. I need to make this one. Once again, I am so appreciative of what you have to share with the rest of us.
    xo
    E

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  14. Making food, thinking about food, eating food...you've summed it up! Coconut rice pudding is one of my favorites, and the date compote sounds divine! As always, I love your photos.

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  15. Me and rice pudding have never been a thing - you know the whole rice as a main carb as oppose to something sweet. But might give this recipe a go - sounds delish and I love dates! :-)

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  16. I have just nominated you for the Versatile Blogger Award: http://aftertasteblog.wordpress.com/2012/04/25/the-versatile-blogger-award/

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  17. Emm, made this last night. Have never been big on rice pudding but had promised Elisha some as she loves it. OH MY GOD so yummy, I've now had three bowls of it - warm, room temp and cold, each delicious. The date compote and pistachios just the perfect accompaniment. Just gorgeous!

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    1. Yay so glad you made this Rach, it's one of my favs too xx

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  18. Thank you, thank you so much for COCONUT RICE PUDDING recipe will try this on next Sunday, me and my hubby both are very happy to read this recipe..

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  19. I just made this with a large container of leftover takeout rice. Used a can of coconut milk mixed with enough regular milk to make 3 cups. My kids and husband loved it, warm from the stove. I considered leaving out the lemon zest, but I’m glad I put it in because it added a nice fresh flavor. I left out the toasted coconut since I didn’t have any. Thanks for the recipe!

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Thanks so much for stopping by, arohanui xx Emm

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