Rice Pudding Experts-----Help!!!
Thinking about getting creative and making Asian "inspired" rice pudding, but to take it a step further turn the rice pudding into rice balls and serving them in chinese takeout containers with chopsticks as a passed item for my holiday party.
I'd love your advice/opinion.......does this sound appealing or weird??? ....can you actually make rice pudding balls?.....what can I do to make them Asian???
Can't wait to here your thoughts!!!
How about a variation on Arancini (Italian risotto balls)?
2 cups cooked rice or risotto
2 eggs, beaten
1/2 c sugar
2 tbsp sweetened condensed milk
1.5 cup panko bread crumbs
Fresh grated ginger to taste
Dash or two of ground anise or 5 spice to taste
1/3 cup dried coconut, flaked
1/2 tsp kosher salt
Combine everything but 1/2 cup of panko crumbs. Mix gently until well incorporated. If mixture is too dry, add a little more sweetened condensed milk.
Heat about 2" vegetable oil in a large sauce pan to about 350 degrees F.
Take about 2 tbsp of mixture and roll into a ball. Coat with remaining panko crumbs. Fry in hot oil, turning occasionally, until golden brown. Remove from hot oil and drain, then toss in ground cashews if desired.
re: Non Cognomina
This sounds fabulous! My first inclination is to make sure each little ball has a gem in it, whether it's a little bit of candied ginger, or dried plum or a nut or a dollop of red bean paste or....
How about, as a variation, some of the balls rolled in sesame seeds?
My local asian bakery sells little sesame balls that are deep fried, made with sticky rice ....it must be a flour, I guess, and with a filling, as I suggested.
I just looked it up...made wuith glutinous rice flour.
Thanks everyone.....I love all of your ideas. I have never made Italian Rice Balls, but am going to give it a try! and with an Asian spin I think they will be delicious!! I don't know what I was thinking with the chopsticks, but come to think of it, I don't think they are necessary!!!! Anyway, thanks again!!!!
Consider using a combination of black rice (which is actually dark purple) and short grain asian rice to get a lavender rice pudding. I first saw this in Sherry Yard's Desserts by the Yard. I'd only ever cooked a white or a dark purple rice pudding before, and not thought to mix them. The black rice I can find easily here is labeled "forbidden rice" at a Chinese grocery, but there are other names, too. You can use coconut milk to make the pudding after cooking the rice in water, if you want a southern asian flavor. (Do not add matcha for green tea flavor if you do this, as the mixture will be an unappealing brown.)
Actually, I've eaten a sort of version of this in Southeast Asian restaurants-- they have sticky rice balls (probably made with glutinous rice and coconut milk and sugar)--so it has more of a firm rice consistency than pudding, but they do keep together. It went really well with mangos.
i make a variation of rice pudding with arborio rice simmered in coconut milk. it's simple and pretty rad. bet you could add sweetened adzukis, ginger, almonds, toasted coconut, etc. i like the mango suggestion too. if you really wanted to get weird, berries taste fabulous with coconut, i've discovered. it's a tough call whether it would be better to keep it as a pudding in small cups (or maybe serve one dollop of it in soup spoons for a cocktail party) or make it into rice balls. . .
Is the rice pudding thick enough to retain a round shape? How about wrapping a portion in a piece of plastic wrap, then twisting the plastic untill the pudding forms a ball and tie-ing off the the packet until it sets? It might need further chilling, or after forming it, roll the ball into a coating like a hand dipped candy truffle.