| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 396 | 14g | 8.5g | 62g |
| sugars | fibre | protein | salt |
| 37g | 2g | 9g | 0.1g |
It is delightfully surprising, the number of whispers the culinary world carries from one shore to another. Today, I am taking you on an exploration with one such cross-continental whisper, the Vietnamese Cinnamon Rice Pudding. Rooted in the heart of Vietnam, this fragrant and comforting recipe swings in the hammock of joy, between a dessert and a hearty snack.
Beyond the borders of my typical seafood dishes, this pudding sweeps a sweet, luscious retreat into the tropical. It is as if you are on a vacation, away from the salty, crisp breeze of the Atlantic coast, nestled somewhere in the cozy, warm heart of Vietnam.
A Harmony Of Health And Flavor
While flying through the sweetness of sugar and dried fruits, Vietnamese Cinnamon Rice Pudding also cruises through an alignment of several nutritious aspects. Ground Vietnamese cinnamon, for instance, is a powerhouse antioxidant which also boasts anti-inflammatory properties. Apricots and raisins, on the other hand, act as knights of beta carotenes and fiber. The pistachios, rich in antioxidants and other nutrients, add an engaging crunch, and hints of mint offer a refreshing aftertaste.[source]
Woven Within Cultural Fabric
Despite my New England roots and my penchant for seafood, one cannot deny the charm of rice-based dishes that echo cultural depth and character. This Vietnamese Cinnamon Rice Pudding, with its floral whispers of jasmine rice, is reminiscent of my favorite Arborio rice puddings. The butter and milk unite to give this pudding its creaminess, while the coconut cream lends an unmistakable tropical twist, making it a relative, yet entirely unique cousin of our beloved Western-style rice pudding. Such dishes serve more than just our taste-buds – they are a journey, a cultural mingling of ingredients and cooking styles.
As for pairing, this delightful pudding can moonlight as a dessert, following a meal of Vietnamese Spring Rolls or Pho. Or, surprise your taste buds by having a bowl for breakfast, or as a satisfying afternoon pick-me-up. The earthy sweetness of this dish provides a beautiful contrast to the salty, herby flavors of Vietnamese mains.
As a taste of my shared kitchen, this Vietnamese Cinnamon Rice Pudding is a loving nod to global flavors, a testament to the dance of culture and creativity across the culinary landscape. It may not hold the tang of the sea like my usual fare, but its aromatic allure draws you in, bowl after bowl. Enjoy!
What You’ll Need
- 1 cup of Jasmine rice
- 4 cups of whole milk
- 1/4 teaspoon of salt
- 3/4 cup of granulated sugar
- 2 tablespoons of unsalted butter
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of ground Vietnamese cinnamon
- 1/4 cup of raisins
- 1/4 cup of chopped dried apricots
- 1/2 cup of coconut cream
- Zest of 1 lime
- 2 tablespoons of chopped pistachios for garnish
- 6 fresh mint leaves for garnish
Method
Step One
Begin by washing your jasmine rice under cold water until the water runs clear. This will help remove any excess starch and make your pudding nice and creamy.
Step Two
In a large saucepan, combine the washed rice, whole milk, and salt. Cook this mixture over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.
Step Three
When the rice is tender and the mixture has started to thicken, add the granulated sugar and unsalted butter. Stir until the sugar has completely dissolved and the butter has melted into the mixture.
Step Four
Next, stir in the vanilla extract and ground Vietnamese cinnamon. Continue cooking the mixture, stirring frequently, until it reaches the desired consistency of a creamy pudding.
Step Five
Remove the saucepan from the heat and stir in the raisins and chopped dried apricots. Let the pudding sit for a few minutes to allow the dried fruit to soften and absorb some of the delicious flavors.
Step Six
While the pudding is resting, whip the coconut cream until it becomes light and fluffy. This will be used as a topping for the pudding.
Step Seven
Serve the pudding warm, topped with a dollop of whipped coconut cream, a sprinkle of lime zest, a scatter of chopped pistachios, and a few fresh mint leaves for garnish.
Step Eight
If not serving immediately, cover and refrigerate the pudding until ready to serve. It can be enjoyed cold or reheated in a microwave. Don’t forget to add the toppings just before serving!
