Sunday, September 9, 2012

Kuhuho Rose Rice Pudding



I love this recipe because you put it all in a bowl, steam it in a double boiler, and leave it for 2 hours. That's it.

I have only tried this with Koda Farms Kuhuho Rose rice. It's an heirloom variety of medium grain rice. Complex, subtle, slightly nutty but with a sweet afternote. It's also moist and slightly sticky. It's the perfect rice-pudding rice. If you can't find Kuhuho Rose rice, try an arborio.

3 C cream or milk or a mixture of both
1/2 C Kuhuho Rose rice
4 T raw honey
dash of ground cinnamon
dash of ground nutmeg
dash of ground cardamom
splash of vanilla

If you have a double boiler, use that. If not, you can improvise with a stainless steel bowl that sits snugly in atop a pot. Fill the pot with enough water that the bottom of the bowl does not touch it. Bring the water to a simmer.

Mix the cream, spices, vanilla, and honey together in the top of your double boiler. Add the rice and stir so that you don't have any clumps. Place over the simmering water and cover tightly - either with a lid or with foil.

Simmer for two hours, until the rice is soft and the cream absorbed. Stir and serve hot.

No comments:

Post a Comment

Share Buttons