Posted Nov 09, 2023, 09:49AM EST
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Puddings are very popular as a sweet (not necessarily for dessert) in Vietnam. The addition of local apples adds a twist to this delicious treat. The ginger apples also make a delicious topping for ice cream.
- 1 can (14 oz/398 mL) coconut milk
- 1 can (370 mL) low-fat evaporated milk
- 1/3 cup (75 mL) granulated sugar
- 4 to 5 cardamom pods (optional)
- 1-1/2 cups (375 mL) cooked long-grain rice (such as jasmine or basmati)
- 1/3 cup (75 mL) unsweetened desiccated coconut
- 2 tbsp (25 mL) butter
- 2 2 large Ontario Apples, peeled, cored and diced (about 2 cups/500 mL)
- 2 tbsp (25 mL) packed brown sugar
- 1/3 cup (75 mL) Ontario Apple Juice
- 1/4 cup (50 mL) finely chopped crystalized ginger
- In medium heavy-bottomed saucepan, combine coconut milk, evaporated milk, sugar and cardamom pods (if using), bring to gentle boil over medium heat, stirring occasionally.
- Add rice and coconut; reduce heat to low and simmer uncovered, stirring often, about 15 minutes or until creamy and thickened (pudding will thicken upon standing).
- Remove pods, (if used).
- Pour into individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
- In large nonstick skillet, melt butter over medium-high.
- Add apples and stir to coat well, cook stirring 2 minutes or until apples start to soften.
- Sprinkle with sugar; reduce heat to medium and cook stirring often, until apples are lightly browned and tender, 7 to 8 minutes.
- Remove skillet from heat; with slotted spoon transfer apples to a heat-proof bowl, leaving as much butter mixture in skillet.
- Return skillet to heat and add apple juice and ginger; bring to boil over high heat, stirring for about 1 minute until thickened and syrupy. Stir into apples.
- Serve warm or at room temperature with rice pudding.