Sweet Rice Recipe How to Make it from 100krecipes.com
Description
Sweet rice, also known as glutinous rice, is a type of rice that is commonly used in many Asian dishes. It is a sticky and sweet type of rice that is perfect for making desserts. In this recipe, we will be making sweet rice pudding, a classic dessert that is loved by many.
Prep Time
The prep time for this recipe is approximately 10 minutes.
Cook Time
The cook time for this recipe is approximately 40 minutes.
Ingredient
For this recipe, you will need: - 2 cups sweet rice - 2 cups water - 1 can coconut milk - 1 cup sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/4 teaspoon ground cinnamon
Equipment
For this recipe, you will need: - Medium-sized pot - Wooden spoon - Measuring cups - Measuring spoons
Method
1. Rinse the sweet rice under cold water until the water runs clear. 2. In a medium-sized pot, add the sweet rice and water. 3. Bring the water to a boil over medium-high heat, then reduce the heat to low and cover the pot. 4. Simmer the rice for 15 minutes or until the water has been absorbed. 5. In a separate bowl, mix the coconut milk, sugar, vanilla extract, salt, and cinnamon. 6. Pour the mixture into the pot with the rice and stir well. 7. Increase the heat to medium and bring the mixture to a boil. 8. Once boiling, reduce the heat to low and simmer for an additional 25 minutes or until the rice is tender and the mixture has thickened. 9. Remove the pot from the heat and let it cool for a few minutes before serving.
Notes
- You can add raisins or chopped nuts to the sweet rice pudding for extra flavor and texture. - If you don't have sweet rice, you can use regular white rice, but the texture will be different. - Leftover sweet rice pudding can be stored in the fridge for up to 3 days.
- Make sure to rinse the sweet rice before cooking to remove excess starch. - Stir the rice pudding occasionally to prevent it from sticking to the bottom of the pot. - Use a wooden spoon to stir the rice pudding to prevent it from sticking to the pot.
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