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.
• 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)
– 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.
Serve warm or cold.