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.
Ingredients (Serves 2)
- 1 cups cooked Tuwo rice
(most recipes call for Jasmine rice, Nigerian Tuwo rice is perfect, at my first try I used Basmati rice)
- 1 cup coconut milk
- 1/4 cup condensed Milk
- 1 egg
- 1 tsp grated nutmeg
- 1/4 tsp Cinnamon
- 1/4 tsp whole cloves
- 1 tbsp Vanilla extract
- 1/4 cup sugar (optional)
- 1/4 tsp salt
- 1 tbsp lemon juice (optional)
- In a pot, add 1 cup of hot water to pre- cooked rice, cook on medium heat, add whole cloves, nutmeg.
(*Tuwo rice is preferred because it gets mushy when it is cooked and has great texture. I had to mash up my rice a bit when 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.
If you like Rice Pudding, you will like Fonio Pudding check it out and try it.
RECIPE FOR SORREL SYRUP
- 1/8 cup dried sorrel leaves (also called zobo leaves)
- 1 cup sugar
- 1 cup sugar
- *Chopped pitted dates or raisins (optional)
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.