Nobody wants to eat milky rice!
Eight years later, on the way back from France a friend told me You know, I don’t think we’ve had rice for two weeks!. We shared a laugh. As hamburgers are akin to America and croissants are akin to France, rice is to China (and probably the rest of Asia but I’m abashedly unknowledgeable about their cuisines). No joke. Although sometimes the “hamburger” is a little to emphasized (I had someone ask me if I ate hamburgers every day -I actually despise hamburgers), rice. is. not. to. be. taken. lightly.
Rice for breakfast, rice for lunch, rice for dinner -we even have rice cakes for snacks! Just kidding. Not really.
So even though Instagram has just discovered the amazing wonders of porridge, I have been eating/drinking it all day every day for the past 16 years (am I 16 now? wow I feel old) except for like the last 4-ish years when I got sick of it and went on strike. The white rice porridge is actually my favorite and purple/black-ish rice has a nice aroma too. I actually stopped because my parents started putting random beans, nuts, etc. and letting it stew overnight in a hot cauldron full of who knows what else.
But we’re not here to talk about my porridge preferences.
We are here to talk about rice and how rice 3 times a day becomes sickening. Now, lunch and dinner -rice comes in a bowl. And then you chopstick over sides. On some very special days we have white rice. On some even more special days, rice gets replaced with pasta. And on some really really really special days, rice is replaced with dumplings (a girl can dream…).
So my family and I have naturally become very good at cooking rice (i.e. HEY RICE COOKER!!).
When I was 8, I saw this glorious rice pudding recipe in a fancy, glossy cover magazine. It looked delicious, creamy white, sugary, and IT HAD RICE! So of course, I had to try it -and obviously without asking permission first. What would be the fun of that? So into the rice cooker full of cooked rice, I added a few cups of milk, a TON of sugar, and 1 tsp of vanilla pudding (a story for later). I stirred for good measure and then turned the rice cooker back on.
My mom noticed that I was talking an unusual interest with the rice cooker and decided to taste a little bit. She determined it was absolutely the worst thing anyone could do with rice. Apparently, when she decided to take a taste out of an unassuming bowl of white rice 8 years later, rice pudding tastes okay and is no longer the worst thing ever.
I think I’ve succeeded as a daughter.
// I garnished with some cilantro at the end for a humble riff off of Cynthia’s brilliant Bangkok Ice Cream.
Coconut Rice Pudding with Candied Peanuts
Coconut Rice Pudding
- 3/4 cups jasmine rice
- 6 1/2 cups liquid I used 1 1/2 cans coconut milk and the rest regular milk but if vegan, substitute a milder milk such as almond -just don't use all coconut or else the flavor will be overpowering
- 1/2 cup sugar
- 1 egg optional
- 2 cups peanuts
- 3/4 cups sugar
- 1/4 cup water
Boil/simmer the rice and liquid over medium heat until thick.Take it off the heat and stir in the sugar and the egg.
Pour into a container to cool or eat right away.
Line a baking pan with parchment paper
Pour peanuts, sugar, and water in a pan and stir over medium heat. The sugar will begin to crystallize, then melt.
When the sugar begins to caramelize wait 2-5 minutes (depending on how caramely you want them) and pour onto the baking sheet. Let cool before eating.