Rice Pudding

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On the last day of our vacation in August, we arrived Virginia very early in the morning very tired – after an exciting week in Florida- and very hungry too. Le hubs cousin -who had been longing to host us-  treated us to a breakfast buffet at a nice Indian restaurant. The food was really good, and for dessert I had rice pudding. I’ve been longing to make my own rice pudding since then. Few weeks ago I did even though I’ve been too lazy to blog.

Looking at the pictures now, I can taste the coconut milk in the rice pudding, the Sorrel and date syrup and the orange slices at the side.

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Recipe

Ingredients

Serves 8

•       4 cups cooked jasmine  rice (I used basmati as I didn’t have any jasmine rice at home) 

•      4 cups coconut milk

•      1 Cup condensed Milk

•      2 Eggs

•      1 tsp grated nutmeg

•       1/4 tsp Cinnamon

•      1 tsp cloves

•        1 tbsp Vanilla extract

•      1/4 cup sugar (optional)

•      1/4 tsp salt

•      1 tbsp lemon juice  (optional)

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Procedure

–      In a pot, add 3 cups of hot water to pre- cooked rice, cook on medium heat, add, cloves , nutmeg. * Jasmine rice is preferred because it gets mushy when it is cooked and has great texture.  I had to mash up my rice a bit because is used Basmati rice.

–      Add Coconut milk and condensed milk. Turn down the heat and let it simmer. Add  sugar, salt, and lemon juice. Stir well and leave to simmer for 5 minutes.

–       Break egg and whisk with vanilla extract,  add the egg to pudding and stir in properly. Let it simmer for about 1 minute and turn off the heat.

FOR SORREL SYRUP

•      1/8 cup dried sorrel leaves (also called zobo leaves)

•      1 cup sugar

•      1 cup sugar

•      *Chopped pitted dates or raisins

Boil the sorrel leaves in water, once boiled, remove the leaves from the water, add sugar and leave to boil till the water reduces to a thin syrup,  add chopped dates or raisins and turn off the heat.

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Serve warm or cold.

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