I am commandeering Jeremy’s blog today for a truly noble and upright purpose:
Sri Lankan Rice Pudding
Why rice pudding, you ask? Well, when all you eat is rice every day for every meal, you will get around to it eventually. By Sri Lankan, I in no way claim to know anything about making actual, traditional Sri Lankan food. But trying to make rice pudding in Sri Lanka requires a fair bit of thinking around the typical lemon zest, cinnamon, nutmeg, and heavy cream routine. Instead, all the ingredients are very local. The result: best damn rice pudding I’ve ever tasted. Enjoy.
3/4 cup rice (cup measurements are eyeballed using a drinking glass…)
4 cups milk
2-3 eggs (some recipes call for only yolks, in which case you’ll need more)
Some vanilla extract (no measuring spoons on hand…)
1-2 cups sugar/honey/kitul syrup (depending on your sweet tooth)
Zest of one lime (little, like a key lime)
Some whole cloves
Some whole cardamom pods
1 400ml (~14oz) can of heavy coconut milk (is there any other kind?? Actually, here they use it so much they have “light” coconut milk too 😀 )
1/2 cup sultanas/raisins (optional)
Mix the milk, rice, cardamom, cloves, and lime zest. Bake for 30 minutes at 350 degrees (I’m working on a celsius oven, so, you know, take the times and heat with a grain of salt… or sugar). Take out of the oven. Mix up the eggs and add them, coconut milk, sweetener, vanilla extract, and raisins, if using, to the dish. Bake 30 minutes at 350 degrees, take it out and stir it a bit, so the rice doesn’t fall to the bottom of the custard. You should also take out the chunky spices at this time. Bake 30 more minutes at 350 or until it’s the consistency you would like and/or has a nice, golden skin.