Category Archives: Dessert

Meatless Monday: 10-Minute Rice Pudding with Powdered Chocolate Nibs

I love rice pudding, but usually don’t have the patience to wait for the rice to cook. Then a few years ago I discovered Poha rice at a Bollywood video store. Essentially flattened, raw Indian rice flakes, I brought them home and spent a few weeks contemplating what I was going to do with them. When I ran out of medium grain rice, I had no other choice than to take the plunge. Someone had asked me to make rice pudding that very day, so plucked the Poha rice from out of the pantry and got to work.
I never imagined the rice pudding would result turn into such a creamy and delicious dish. I haven’t gone back to the medium grain rice since.

You can top your rice pudding with cinnamon, chocolate bits, dried fruit or anything else you prefer. I paired mine with some chocolate powdered nibs by sprinkling them on at the very end. Also, a little secret I like to share about Poha rice: you can eat it raw by mixing in water or milk and watching it expand to 4 times its size. It’s great for any type of diet, even raw vegan!

Rina’s 10-Minute Gourmet Rice Pudding with Powdered Chocolate Nibs
Yields 4 Servings

2 cups (500ml) milk
1 teaspoon vanilla extract or ½ vanilla bean, scraped
¼ cup granulated sugar
1 egg
1 cup flattened rice flakes
1 teaspoon powdered chocolate nibs

Place milk with vanilla and half of the sugar in a saucepot and bring to a boil. Add flattened rice flakes and cook until tender for about 3-4 minutes, stirring frequently.

TIP: Flattened rice cakes cook like instant oatmeal and are great for quick and easy recipes! Try them in a savory application and you’ll be amazed at how fast you can cook up rice!

Place egg in a mixing bowl with the remainder of sugar and whisk until it turns pale yellow and foams. (This is called blanchir in French cooking)

Temper milk and rice mixture into egg and sugar. If you used a vanilla bean, remove before tempering.

TIP: Ladle small portions until the temperature is adjusted and do this slowly. Otherwise your egg will curdle and it won’t look or taste pretty.

When you’re done tempering your egg with milk, return the mixture to the same saucepot and cook at a low heat for about 3-4 minutes until it thickens.

It should look something like this when the pudding is ready.

Get your ramekins ready. Place pudding inside, garnish with cocoa nibs, stir for a few seconds and serve!

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Filed under Dessert, Hot on the Blog, Meatless Mondays, November 2011, Rina's Food2 recipes

Meatless Monday: Sweet Potatoes in a Nest

I can’t tell you how nice it is to have sweet and savory snack appropriate for any time of the day. Late morning, early afternoon or night; you’ve got sometimes delicious and easy to munch on. Sweet potatoes are one of my favorite foods. In fact, when I’m back visiting the Korean markets in the colder months, there’s usually a man standing outside smoking sweet potatoes, selling them for a few bucks. It’s not just a vegetable side dish — it’s its own phenomenon to Koreans who like to bake pastries with it.

I thought to bring it up a notch and bake my own mouth-watering version. Boy did it result in a tasty, buttery and satisfying snack. Enjoy it with tea, or indulge in morsel all by itself. Just be warned; you’ll likely find yourself coming back for seconds, and thirds.
Sweet Potatoes in a Nest

1 package of 
Kaitaifi (shredded pastry dough) thawed out
2 sticks butter
2 medium size sweet potatoes, oven roasted
1 cup honey
½ cup sugar
1 cup jujubee, chopped
1 teaspoon cinammon
¼ cup sliced almonds
Butter flavored cooking spray

Preheat oven to 350 degrees and spray muffin mold.

Mash peeled sweet potatoes using a potato masher. Add sugar, jujubes, honey, cinnamon, and mix well.

With the Kaitaifi (shredded pastry dough), make a nest by taking strips and swirling around, then place inside greased muffin tray. Drizzle about a teaspoon of honey on top of each nest. Scoop a tablespoon of sweet potato mixture inside. Brush all edges with melted butter, lots of butter.

Top with more honey and almonds. Brush with butter on top.

Place in a preheated oven at 350 degrees for about 20-25 minutes until golden brown. Remove, and serve!

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Filed under Dessert, Hot on the Blog, Meatless Mondays, November 2011, Rina's Food2 recipes, Sweet Potato