Creative Cooking Crew Feb 14: Rice
This month our cooking crew tackles rice. Such amazingly versatile ingredient to work with. Clearly, I could have gone numerous different directions. I chose to make a dessert. Not usually my preferred course to cook, it was fun to do something different.
I grew up on my Grandmas Cuban rice pudding or "Arroz con Leche." While I loved eating it as a kid, I make mine a different way.
I make mine very much in the same way I make my risotto. Down to the rice being cooked al dente. I am not a fan of overcooked rice. Just cannot get passed the mouthfeel.
As with risotto, the broth is everything. For this course, I made a coconut "broth" to cook the rice. Probably a 60-40 combo of coconut milk and water. Add a pinch of Spanish saffron for an intriguing flavor contrast.
- Coconut Milk
- Vanilla Bean
- Coconut Flakes
Allow the "broth" to simmer for about 60 minutes. You are allowing the flavors to infuse, not really reducing any liquid.
I used Carnaroli Rice.
From the moment you add the first ladle of broth, the cooking process of the rice should take about 17 minutes. Depending on your personal preference for rice "doneness."
- Toast the rice in walnut oil.
- Add a ladle of broth.
- Keep the rice at a steady bubble.
- Let the broth absorb before adding more broth.
- Stirring is important. The bottom of the pan is the hottest. Keep the rice moving to avoid it catching at the bottom.
Once the rice is cooked, in lieu of mantecatura, which is beating in ice-cold butter and Parmigiano-Reggiano, I simply finished the rice with a combination of evaporated milk and a touch of sweetened condensed milk.
Allow the rice pudding to cool in the fridge.
Serve with guava jelly...(optional but awesome)
Please check back to this site on 2.27.14 for the complete round-up.