This recipe for rice pudding is so easy, it practically makes itself! A couple of special ingredients make it extra creamy and coconutty- definitely worth the trip to a more specialized store selling them. Freeze dried coconut milk powder is a wonderful way to add extra coconut flavor into baked goods, creams & puddings- without having to use coconut extract, which can sometimes have an artificial flavor. Arborio rice is a short grained Italian rice that is high in starch, so as it cooks, it gives a very creamy consistency to the pudding.
Coconut Cream Arborio Rice Pudding
- 100g Arborio rice
- 150g heavy cream
- 850g milk
- 25g freeze dried coconut milk powder
- 160g coconut cream
- 50g sugar
Rinse the rice in cold water and swish around one time to clean. Then drain.
Scale the cream, milk & freeze dried coconut milk powder into a medium pot, stir in the rice and bring to a simmer over medium high heat, stirring constantly with a rubber spatula.
Continue to simmer & stir until the liquid is absorbed and the rice has expanded & burst and it is texturally soft to taste.
Remove from heat and stir in the sugar and coconut cream.
Transfer to a container and cover the surface with film. Allow to cool at room temperature until just warm.
Refrigerate until chilled and serve with fresh fruits, jam, pureés and everything that is delicious and in season!
Usually Pita Bread does not include the addition of egg yolks, but I loved the richness and light, tender crumb that they brought to my recipe. They were like fat little cushions and perfect for scooping moussaka, baba ganoush and super tomatoey shakshuka straight from the pan.
These babies were delicious straight from the oven, but also were soft, airy and not dry at all the next day- thanks to the addition of the honey.
Be careful to pull them from the oven a few seconds after they “pop” or you will risk the bread over baking and becoming dry.
Caro’s Pita Bread
- Active Dry Yeast 4g
- Warm Water (around 30C if you want to get specific) 50g
- Honey 5g
- AP Flour 155g
- Bread Flour 155g
- Salt, Baliene 7g
- Water 150g
- Olive Oil 20g
- Egg Yolks 40g
- Bloom yeast in water with honey until foamy, around 5 min.
- All dry in bowl w/ hook, mix to combine.
- Speed 1, add wet ingredients.
- Mix Speed 1 for 2 min.
- Increase to Speed 2 for 6 min.
- Turn out into an oiled bowl and allow to double in size, covered, in a warm place for about an hour.
- Fold & refrigerate overnight.
- The next day, remove from cooler and allow to come to room temperature for an hour.
- Portion & shape into 6 balls at around 110g each.
- Cover with film and allow to double in size for about an hour.
- Preheat oven to 500F with an inverted cast iron skillet or sheet tray inside.
- Gently press proofed dough with fingers to 1/4″ thick ovals.
- Carefully lay pita a couple at a time onto tray and allow to bake and puff- around 3-3.5 minutes from start to finish.
- Cover with a towel to keep warm until finished and ready to eat.
There is nothing like an almond cake made with fresh milled emmer wheat.