Lime & Coconut Rice Pudding

Lime & Coconut Rice Pudding

When Life Gives You Limes…

Oppositely  to South Africa, limes are widely available and inexpensive in Lagos. The perfectly yellow, conveniently available lemons that we are used to in South Africa, on the other hand, are imported and costly in Lagos. In Nigeria life does not give you lemons, but rather limes. And when life gives you limes, you incorporate it in as much dishes or drinks as you possibly can. 

I adore the scent of limes. Have you ever walked past a lime tree overflowing with lime blossoms? It really is intoxicating. Linden tea is made from these fragrant blossoms. The aroma of limes (as in lemons) lie in the skin of the fruit. And this is exactly what I used to create this familiar dessert with a twist.

Nigeria has a tropical climate (think beach and piña coloada cocktails). Coconut trees are planted all over and coconuts are easy to find. The combination of lime and coconut is a personal favourite of mine and come on, who doesn’t like rice pudding? It’s just a winner combination, really.

As you would have read about in a previous blog post, dairy is not as widely available in Lagos as in South Africa. We have never seen fresh cream or bought fresh milk. Milk is always sold in long-life form. Not everyone has a fridge, thus evaporated milk or milk powder is favoured in Nigeria. It is easy to prepare and consume only as much as you need on that moment. Evaporated milk is sold many types of packaging (cans, plastic sachets, etc) of various sizes. This recipe uses evaporated milk instead of cream. I have used a small can of evaporated milk. 

This rice pudding has subtle hints of coconut and lime – just enough to encourage you to have a second helping. Go on, I know you want to! 

Lime & Coconut Rice Pudding

Ingredients

  • ½ cup shortgrain rice (I used Egyptian rice)
  • ¼ cup (60ml) white sugar
  • 1 small can (150ml) evaporated milk
  • 1 can (400ml) coconut milk
  • 750ml milk
  • 5ml vanilla essence
  • Zest of 5 small limes
  • Toasted coconut - garnish
  • Extra lime zest - garnish

Instructions

  1. Combine the rice, sugar, evaporated milk, coconut milk, milk, vanilla essence in a medium pot and heat on a medium setting. Stir to make sure the ingredients are well combined.
  2. Finely chop the lime zest and add it to the mixture.
  3. Once the mixture boils, turn it down and cook it on a low setting. It should just simmer very gently. Stir it every now and then to avoid burning the mixture.
  4. Simmer until the rice turns soft and the mixture has thickened to your desire.
  5. Remove from the heat and immediately plate or a hard top skin will form. If you are keeping it for later, place a piece of plastic wrap on top of the rice pudding (it should touch). Remove it once you would like to reheat it before serving the pudding.
  6. Add the toasted coconut and extra lime zest as garnish. Serve while still hot.
Recipe Management Powered by Zip Recipes Plugin
http://kreatery.co.za/lime-coconut-rice-pudding/

Greek Yogurt Panna Cotta with Gin & Tonic Syrup

Greek Yogurt Panna Cotta with Gin & Tonic Syrup

World Gin Day

So, the weekend starts today. Hooray! But this weekend is no ordinary weekend, because tomorrow we celebrate  World Gin Day. BEST. DAY. EVER. Who’s with me?

Obviously we will all be celebrating by sipping away on our best g&t combinations, but it doesn’t need to stop there. Why not add it to your menu for the day? Here’s a recipe for an easy to prepare dessert that has a hint of your favourite gin and tonic. I prefer my g&t with cucumber and lime.  CONTINUE READING

White Chocolate Rose Pots

White Chocolate Rose Pots

All you need is L O V E

It’s the Day of Love all over the world and what better way to say ‘I Love You’ than giving roses. But, what happens when you appreciate and admire flowers, but they make you sneeze and want to scratch out your eyes? You give someone the special gift of rose flavoured dessert, of course. 😉

White Chocolate Rose Pots

Rose Dessert Pots

These little desserts require only about 15minutes of your time. Let’s be realistic – who wants to slave away on Valentine’s day? Things to do, people to see. 😀
Better yet, you can make them the day before and just keep them in the fridge overnight. They are equally delicious!

When making these little desserts, it is important to watch how much rose water you add. The rose flavour should come through very subtly in the pudding. If you add too much rose water your pudding will taste artificial. Think about smelling a rose – the smell is delicate,  delightful, and almost shy. It is never overpowering. This is what you are aiming for in your little pots.

White Chocolate Rose Pots

There is no cream in the recipe, thus making it somewhat lighter to eat. These little dessert pots are quite sweet, so a dollop of cream or a dollop of half cream half yogurt with a rose petal on top would break the sweetness well. You can also add a drop of strawberry rose jam just before service for some colour, and of course a lovely green mint sprig to give it a nice contrasting look.

These little white chocolate rose pots are just big enough to satisfy your sweet tooth happy, while leaving enough room for the rest of the Champagne.

Go on, give your Valentine the gift of rose – a little white chocolate rose pot.

xxx

White Chocolate Rose Pots

White Chocolate Rose Pots

White Chocolate Rose Pots

Yield: 4 Little Pots

Ingredients

  • 2 x 80g Slabs of White Chocolate of 1 x 150gSlab of White Chocolate (it depends what you can find at the supermarket; the 10g won’t make a difference)
  • 1/2 Cup Full-Cream Milk
  • 1 Cup Double Cream / Greek Yogurt
  • Rose Water
  • Garnish: Strawberry Rose Jam / A Mixture of Cream and Yogurt and a Few Mint Sprigs

Instructions

  1. Cut the chocolate into smaller pieces and place it in a large bowl.
  2. Heat the milk to scalding temperature and pour over the white chocolate. Leave the milk for a few minutes to start melting the chocolate. Mix the chocolate and milk until all of the chocolate has been melted and the mixture is smooth. A thin ganache.
  3. Mix the yogurt in a separate bowl to make sure it is smooth.
  4. Let the chocolate ganache cool slightly then fold in the yogurt.
  5. Add rose water into the mixture, one drop at a time. Be careful not to add to much rose essence. The taste should be subtle. Add a drop, taste and add some more if necessary.
  6. Divide into four little pots.
  7. Refrigerate until cold. It kan keep in the fridge overnight.
  8. Garnish with a dollop of strawberry rose jam or a dollop of yogurt cream and a fresh mint sprig just before service.
Recipe Management Powered by Zip Recipes Plugin
http://kreatery.co.za/white-chocolate-rose-pots/