This post is part of a Valentine’s Day themed Blog Swap and comes from Chef Mireille at East West Realm. Her blog features an amazing array of recipes from around the world. I just drool looking at the pictures and will be trying out some of her recipes very soon! The recipe she shared for the blog swap is perfect for Valentine’s Day, with gorgeous red colors and delectable flavors. I’ll let her tell you the rest…
I am Mireille of Chef Mireille’s East West Realm. I am honored to have the opportunity to do this guest post for Jessie’s Dinner Pages. If you have a chance to hop on over to my site, you’ll notice that I experiment with cuisines from throughout the world, including both authentic recipes and fusion recipe. You’ll find everything from Ghanian Tatale to Mexican Goat Stew. For today’s Valentine’s Day themed recipe, I took inspiration from Thailand.
Most people automatically think of chocolate when it comes to Valentine’s Day desserts. Not every woman on earth is a chocolate fanatic and I am one of those exceptions. Give me fruity or creamy desserts and I’ll always choose them over chocolate. Even as a child, I always preferred vanilla ice cream.
I love desserts that are creamy and luscious – my faves include flan, pannacotta and rice pudding. I am a rice pudding fanatic. One of my favorite places to visit here in New York is Rice to Riches, a restaurant that makes nothing but rice pudding in more flavors than you can possibly contemplate.
Just about every culture in the world has a version of rice pudding. There is Indian Kheer, the milky liquidy version and there is Champorada, the Filipino chocolate version and then there is the thick, creamy spiced version of the Caribbean.
I took the Caribbean methodology for making this rice pudding, but infused it with flavors of Southeast Asia. If you love Thai food, you’ll love this luscious version of rice pudding as the flavor of the lime leaves comes through strong.
Strawberry Pomegranate Rice Pudding
Rice Pudding Ingredients:
• 2 cups water
• 2 Kaffir lime leaves
• 3 cloves
• 5 green cardamom pods
• 13.5 oz. can coconut milk
• 1 cup evaporated milk
• 1 cup long grain rice
• 14 oz. can sweetened condensed milk
Strawberry Pomegranate Compote Ingredients:
• 1 lb. strawberries, quartered
• ½ cup pomegranate seeds
• 1 tablespoon butter
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon rum
• 1 tablespoon cornstarch
• ¼ cup water
• 4 tablespoon sweetened coconut flakes
Bring 1 cup of water to a boil with the lime leaves, cloves and cardamom. Add remaining water, coconut milk, evaporated milk, and rice. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
Remove lime leaves, cloves and cardamom. Add sweetened condensed milk. Bring to a boil again. Reduce to a simmer and cook for 3 minutes.
To make compote, combine all ingredients except cornstarch in a saucepan. Bring to a boil and cook for 10 minutes. In a small bowl, combine cornstarch with 2 tablespoons of water and stir. Add to strawberries and cook for 2 more minutes.
To serve, spoon some of the rice pudding in a dish. Add a little of the fruit compote. Top with coconut.
Notes: I prefer my rice pudding warm, however many eat it cold. The pudding will thicken as it chills so you may want to add a little extra milk/water if you plan on eating it chilled.
Below the collage are links to all of the posts that participated in our
Blog Swap Meet: Valentine’s Day Recipes
Stop by and visit them all!
If You Can Read, You Can Cook posted on Anyonita Nibbles
Anyonita Nibbles posted on If You Can Read, You Can Cook
The Dinner Pages posted on Chef Mireille’s East West Realm
Chef Mireille’s East West Realm posted on The Dinner Pages
Dizzy Busy and Hungry posted on The Quest for Noms
The Quest for Noms posted on Kneaded Creations
Kneaded Creations posted on Dizzy Busy and Hungry