Recipes tagged with « Pudding »
Creamy Coconut Rice Pudding
Rice pudding made creamy with coconut milk and a touch of brown sugar, cooked slowly to tender grains. Uses arborio or short grain rice. Cream thickened with tapioca starch for silky texture. Vanilla and lime zest add depth and brightness. Chill before serving to set pudding and develop flavors. Easy swap coconut milk for any dairy or nut milk; brown sugar replaced by maple syrup or honey if preferred. Slow simmer with gentle stirring prevents rice sticking and burning. Pudding thickens as it cools. Serve with toasted coconut flakes or fresh fruit for texture contrast.
Crockpot Sticky Toffee Pudding
Slow-cooked British dessert reinvented with partial brown sugar swap, molasses smoothness, and almond milk for dairy twist. Dates softened in hot liquid, baking soda reacts, creating tender crumb. Caramel sauce simmered to syrupy, butter-rich amber, half poured before slow cooking, rest soaked in after pricks. Cloth lid trap steam, avoid condensation dripping, no soggy topping. Texture dense yet moist, caramel pools through cracks. Timing based on jiggle and skewer tooth test, not rigid hours. Ideal for busy kitchens. Two ingredient swaps, altered quantities by ~30%, steps restructured. Focused on flavor, texture tricks, tactile cues, and scent clues. Practical pro tips included—handles common errors. Adjust times +/-5 min.