Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 Here on the east coast we have had a chilly, rainy week...last night I decided against going out to a meeting and instead stayed in and vegged. I found a recipe for rice pudding on Vegweb.com that came out really well and gave me a nice warm dessert. It was good cold this morning for breakfast too. In brackets are my alterations to this recipe: Sarah's Rice Pudding Ingredients: 2 cups pre-cooked basmati rice 1 1/2 teaspoon cinnamon 1 tablespoon vanilla extract 1 cup raisins {I left these out, I'm not a big raisin in my pudding fan} 3-4 cups vegan soymilk (vanilla is good in this recipe) {1/4 cup of organic sugar, I got mine from Trader Joe's} Directions: Mix all ingredients together in a pot. Simmer until mixture begins to thicken (15-20 minutes), stirring occasionally. Remove from stove and serve hot or cold. Store leftovers in container in refrigerator, prefferably with air tight lid. A home without a cat--and a well-fed, well-petted and properly revered cat--may be a perfect home, perhaps, but how can it prove title? - Mark Twain from Pudd'nhead Wilson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 oooooo oooo I have another rice recipe. I think it's vegan but I am not sure. It's a variation of the Thai sticky rice, but it's easier. You have to play around with it to see the consistency you like. I like mine wetter but it's up to you. cook up some Thai glutinous rice (sticky rice) You don't have to go through all the hell that you read on how to cook Thai sticky rice for this recipe, just steam it like regular rice only a little longer, 1 part rice, one part water, and for about 35 minutes with tight lid on stove on lowest flame possible. Test it to make sure it's real tender. Then pour cream of coconut on it and stir it up. Here is where you have to play around cause the rice will still suck up some cream after it is refrigerated. But anyway, stir in the cream of coconut and add some fresh mango slices and stir it all up. Serve warm or refrigerated. If warm then let it sit a couple of hours to soak up some of the liquid. Serve with a dollop of cream of coconut on top, and garnish with mango slices around the sides of the dish. I grew up with Thai food all the time and had sticky rice as a kid. This recipe comes close and I think it's even better and it's less hassle. Blessings, Chanda - Jen Lott Thursday, May 26, 2005 9:21 AM Rice pudding (Recipe) Here on the east coast we have had a chilly, rainy week...last night I decided against going out to a meeting and instead stayed in and vegged. I found a recipe for rice pudding on Vegweb.com that came out really well and gave me a nice warm dessert. It was good cold this morning for breakfast too. In brackets are my alterations to this recipe: Sarah's Rice Pudding Ingredients: 2 cups pre-cooked basmati rice 1 1/2 teaspoon cinnamon 1 tablespoon vanilla extract 1 cup raisins {I left these out, I'm not a big raisin in my pudding fan} 3-4 cups vegan soymilk (vanilla is good in this recipe) {1/4 cup of organic sugar, I got mine from Trader Joe's} Directions: Mix all ingredients together in a pot. Simmer until mixture begins to thicken (15-20 minutes), stirring occasionally. Remove from stove and serve hot or cold. Store leftovers in container in refrigerator, prefferably with air tight lid. A home without a cat--and a well-fed, well-petted and properly revered cat--may be a perfect home, perhaps, but how can it prove title? - Mark Twain from Pudd'nhead Wilson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 OMG I love this stuff at the local Thai restaurant! How would you find Thai rice in a store? Is it the purple stuff? , " Maria/Chanda " <puterwitch@c...> wrote: > oooooo oooo I have another rice recipe. I think it's vegan but I am not sure. > It's a variation of the Thai sticky rice, but it's easier. > You have to play around with it to see the consistency you like. I like mine wetter but it's up to you. > cook up some Thai glutinous rice (sticky rice) > You don't have to go through all the hell that you read on how to cook Thai sticky rice for this recipe, just steam it like regular rice only a little longer, 1 part rice, one part water, and for about 35 minutes with tight lid on stove on lowest flame possible. Test it to make sure it's real tender. > Then pour cream of coconut on it and stir it up. Here is where you have to play around cause the rice will still suck up some cream after it is refrigerated. > But anyway, stir in the cream of coconut and add some fresh mango slices and stir it all up. > Serve warm or refrigerated. If warm then let it sit a couple of hours to soak up some of the liquid. Serve with a dollop of cream of coconut on top, and garnish with mango slices around the sides of the dish. > I grew up with Thai food all the time and had sticky rice as a kid. This recipe comes close and I think it's even better and it's less hassle. > Blessings, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 it's called glutinous rice, or sticky rice, it is a very short grain white rice. It looks like couscous a bit. It is used a lot by Korea too I think. If you can't get it I know for sure you can buy it online. I don't know the purple stuff you mean, I would be interested in finding out what it is, I never had it. Funny I grew up on Thai food but don't know the names for any of it, LOL, my aunt never told us. Wish I would have paid attention more, but then again we lost her early on in life. Beautiful soul she was. ooops, digressing with the jasmine in my mind.... off to work..... Blessings, CHanda Blessings, Chanda - Amy Thursday, May 26, 2005 12:35 PM Re: Rice pudding (Recipe) OMG I love this stuff at the local Thai restaurant! How would you find Thai rice in a store? Is it the purple stuff? , " Maria/Chanda " <puterwitch@c...> wrote: > oooooo oooo I have another rice recipe. I think it's vegan but I am not sure. > It's a variation of the Thai sticky rice, but it's easier. > You have to play around with it to see the consistency you like. I like mine wetter but it's up to you. > cook up some Thai glutinous rice (sticky rice) > You don't have to go through all the hell that you read on how to cook Thai sticky rice for this recipe, just steam it like regular rice only a little longer, 1 part rice, one part water, and for about 35 minutes with tight lid on stove on lowest flame possible. Test it to make sure it's real tender. > Then pour cream of coconut on it and stir it up. Here is where you have to play around cause the rice will still suck up some cream after it is refrigerated. > But anyway, stir in the cream of coconut and add some fresh mango slices and stir it all up. > Serve warm or refrigerated. If warm then let it sit a couple of hours to soak up some of the liquid. Serve with a dollop of cream of coconut on top, and garnish with mango slices around the sides of the dish. > I grew up with Thai food all the time and had sticky rice as a kid. This recipe comes close and I think it's even better and it's less hassle. > Blessings, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 hi amy, that's the thai sticky rice (also called sweet rice, glutinous rice, etc...). it does come in white or purple. it's easiest to find in an asian market. some health food stores may carry it and maybe even some grocery stores (esp. if they have a good ethnic foods section). oh man, it's so good with coconut cream and mangos. yum! susie --- Amy <sandpiperhiker wrote: > OMG I love this stuff at the local Thai restaurant! > How would you > find Thai rice in a store? Is it the purple stuff? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 I don't know if I have had Thai rice pudding. Sounds great, though. There's a huge Asian market here and they have every type of rice. I never know which is sticky, though. I am trying to use up my basmati before buying another big bag of rice. Jen A home without a cat--and a well-fed, well-petted and properly revered cat--may be a perfect home, perhaps, but how can it prove title? - Mark Twain from Pudd'nhead Wilson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 ahhhhhh, so it IS purple. Cool, I will try the purple variety. - artichoke72x Thursday, May 26, 2005 1:26 PM Re: Re: Rice pudding (Recipe) hi amy, that's the thai sticky rice (also called sweet rice, glutinous rice, etc...). it does come in white or purple. it's easiest to find in an asian market. some health food stores may carry it and maybe even some grocery stores (esp. if they have a good ethnic foods section). oh man, it's so good with coconut cream and mangos. yum! susie --- Amy <sandpiperhiker wrote: > OMG I love this stuff at the local Thai restaurant! > How would you > find Thai rice in a store? Is it the purple stuff? Quote Link to comment Share on other sites More sharing options...
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