Portuguese arroz doce I blogged a couple of years ago now, and the other my attempt to recreate a Malaysian black rice dessert that we enjoyed at a barbecue dinner while pitched up in Hailsham.
As both these desserts are super cheap to make I am submitting this post to November's Credit Crunch Munch which, this month, is being hosted by Elizabeth's Kitchen Diary. The frugal food recipe sharing challenge was developed by Helen over at Fuss Free Flavours and Camilla over at Fab Food 4 All. If you would like to add your own economical recipe the linkup is at the end of this post and there's some gorgeous looking veggie creations already posted. Dave will be SO excited!!
Chai Arroz Doce is my first recipe. I first tried my hand at creating Arroz
|Chai Arroz Doce|
100g arborio rice
400ml semi-skimmed milk
3 tbsp demerera sugar
1 Chai tea bag
Put the rice, milk, sugar and tea bag into a saucepan. Heat through, stirring continuously.
As soon as the milk starts to boil, turn the heat right down so it carries on cooking at a gentle simmer. Stir every few minutes to stop the rice sticking to the bottom of the pan. Be careful not to stir so vigorously that you split the tea bag!
When practically all the milk has been absorbed and the rice is soft, the pudding is ready. This takes about half an hour. Remove the tea bag and serve immediately, decorated with a scatter of demerera sugar.
* * * * *
We first tried the Malaysian black rice dessert at a barbecue hosted by
|Lyekin's Black Rice|
60g black glutinous rice
300ml water plus extra for rinsing and soaking
2 tbsp demerera sugar
200ml coconut cream
Rinse the black glutinous rice two or three times, then place in fresh water and leave to soak. Lyekin gave me the snipped instructions from her pack which said to soak the rice for three hours. Other recipes all say to leave it overnight. I soaked my rice for eight hours and this was enough.
Drain and rinse the rice, then place it in a saucepan with 300ml fresh water. Bring to a boil then lower the heat and simmer, stirring frequently to prevent sticking, until the water has been absorbed and the rice is soft. It goes very purple!
Spoon the rice into individual serving bowls and set aside.
Squeeze the coconut cream into a clean (or cleaned) saucepan over a medium heat. Add the sugar and stir until dissolved.
Heat the coconut until it is hot, but not boiling. Pour equal amounts into each individual dish and serve immediately. The rice and coconut cream should be in two layers until the diner mixes them up. This turns the white cream a pretty purple colour. (I was too keen on eating to remember a photograph!)
Perhaps 200ml was too much coconut cream, but this was the pack size so I used it all up. And certainly as a dinner party dessert 20g of rice would be plenty per person. However, Lyekin's Black Rice is dangerously moreish!