3 Must-Try Rice-Based Desserts

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Rice is a grain that’s considered a staple food as over half of the world’s population relies on it. It’s usually found in the pantries of most households and is mainly composed of carbohydrates and a small quantity of protein. It can also be a source of essential vitamins and minerals like thiamine, niacin, folate, and iron, depending on how the rice is refined or fortified. 

This versatile ingredient is primarily used as an accompaniment to savory dishes or used as savory dishes too. But did you know that you can use this ingredient as a dessert too? Here are some delicious rice-based desserts that are easy to make at your respective homes:

1. Rice Pudding

This rice pudding with leftover rice is a must-try recipe if you have excess leftover rice. This creamy dessert recipe is a must-try. You can also serve this as a sweet breakfast.

Ingredients:

2 cups of leftover rice

2 cups whole milk

2 large eggs

3 tbsp sugar

1/8 tsp salt

1 tsp vanilla extract

1/2 tsp cinnamon

Optional: almonds, or dried fruits like raisins as toppings, whipped cream

Steps:

  • Gather all the ingredients, and preheat the oven to 300 °F or 140 °C. 
  • Heat the milk and leftover rice over medium heat. Stir continuously for about 20 minutes to avoid the burning of the milk, then simmer. 
  • In a separate bowl, mix the eggs, vanilla extract, and sugar. 
  • Whisk about (1/2 cup) of the hot mixture of milk into the egg mixture to temper the eggs. Then, add the mixed tempered egg to the small pan with hot milk mixture while constantly stirring. It will avoid scrambling the eggs. Cook until the consistency is thick enough, about 180 °F. 
  • Transfer into a container, and now it’s ready to serve. 
  • If desired, you can top it with dried fruits or whipped cream.  

Bonus: You can add chocolate to the rice pudding instead of vanilla. This is called champurrado which is another variant of rice pudding, just chocolate flavored. 

2. Mango Coconut Recipe

This famous Thai dessert is known for being sweet and tangy with chunks of mango and subtly creamy due to the coconut cream.

Ingredients:

1 1/2 cups uncooked rice

1 cup water

1 can of coconut milk (15 oz.)

1/4 cup of honey

1/2 tsp salt

1 pc mango, cubed

Steps:

  • In an average pot, put the uncooked rice and rinse it three to four times with water. Drain the water after the last rinse.
  • Add the can of coconut milk, one cup of water, salt to the rice. Place the lid and let it boil under medium to high heat.
  • Once it boils, turn the heat down immediately and let it simmer for 20 minutes. Don’t remove the lid.
  • Turn off the heat after 20 minutes and let it sit for another 10 minutes. Then, remove the lid to fluff the rice with a fork. Drizzle the honey while fluffing the rice. Add the cubed mangoes and stir to incorporate all the ingredients. Serve it warm.

3. Sweet Mochi With Red Bean Filling

Another famous sweet delicacy originating from Japan, round shapes bite-sized treat called mochi, made with rice flour and a filling. The filling can be both savory or sweet, depending on your preference. The traditional way of making these treats is labor-intensive, so here is one method you can try at home. 

Ingredients:

1 cup sweet rice flour

1 cup red bean paste (sweet) 

1 tsp powdered green tea or matcha

1 cup water

1/2 cup cornstarch

1/4 cup sugar

Steps:

  • Wrap up the red bean paste with aluminum foil or cling wrap and freeze it for a minimum of three hours. Being frozen will make the filling easily managed.  
  • Mix the sweetened rice flour along with matcha powder in a ceramic bowl. Add water and sugar, then stir. Mix it until smooth, and cover it with plastic wrapping. Set aside. 
  • Microwave the mixture of rice flour for three min. and 30 sec. 
  • While cooking the rice flour mixture, get the red bean paste from the refrigerator, then divide it into eight equal parts. 
  • Stir the mixture of rice flour and heat it for 15 to 30 seconds. 
  • When the mochi derived from the rice flour mixture is heated from the microwave, start making balls at the size of 2 tablespoons. Don’t forget to dust the work surface with cornstarch.  
  • Flatten each ball with enough thickness and place a red bean paste (frozen) in the middle. Make sure the red bean paste is totally wrapped before pinching the mochi ball to close. 
  • Sprinkle the mochi again with cornstarch to avoid sticking in a baking liner paper. Repeat the process until all the red bean paste, and the mochi is used.

Final Thoughts

Rice is a versatile ingredient that can be used in many dishes, whether savory or sweet. The three recipes featured above are just some of the many rice-based desserts out there. There are many variants of these desserts, too, so make sure to try them in your home.

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