When I was first adopted from South Korea, cookies and milk were so foreign to me and I often requested, instead, a bowl of hot steamed rice with a pat of butter for my after-school snack; a bowl of warm rice was comfort food for obvious reasons. It didn’t last too long, though, as I was immersed in American culture and soon after had my fair share of chocolate brownies and other goodies. I still find comfort in a bowl of rice, whether Korean-style as in bibimbap, Cajun jambalaya, Spanish paella, or a Puerto Rican-inspired arroz con pollo.
Lately, I’ve been making all manner of rice desserts–sticky rice with seasonal fruit for the new book, and then some Indian-inspired recipes that I’ve been developing for Sukhis, a gourmet Indian food company based in California.
Golden Carrot Rice Pudding
Yield: 4 to 6 | Total time: 40 min
This Indian-inspired rice pudding (kheer) is a delicate and comforting sweet bite. I like adding carrot and orange zest for color and freshness as well as the garnish of fresh pomegranate arils, but try adding any fresh fruit you prefer.
- 1 1/2 cups water
- 3/4 cup fragrant long-grain rice, such as Basmati or jasmine
- 1/4 teaspoon salt
- 3 cups whole (or 2% as a secondary option) milk
- 1 cup heavy whipping cream or coconut milk
- 1/2 cup sugar
- 1/2 cup finely grated carrot, about 2 medium
- 1 teaspoon vanilla extract
- OPTIONAL ADD-INS: golden raisins, ground cardamom, chopped candied ginger, a few saffron threads
- Ground cinnamon and/or fresh pomegranate arils, for garnish
Bring water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer on low until water is absorbed, about 10 minutes. Add milk, cream, sugar, carrot, and vanilla. Stir in any of the optional add-ins. Increase heat to medium-low; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 30 minutes. Mixture might seem runny, but it will thicken up later.
Remove pudding from heat and let cool just slightly. Serve warm with a sprinkling of cinnamon and fresh pomegranate arils, if desired.
Date Published: November 1, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.