Shangri-La Rice Pudding

By • March 22, 2011 • 2 Comments



Author Notes: Bhutanese red rice is grown in the Paro Valley of Bhutan at elevations of 8000 feet. It is a beautiful russet color with a flavor that reminds me of tea. It is whole grain, high in fiber, and a good source of potassium and magnesium. I have combined this rice with coconut milk, fresh ginger, lemongrass, and pandan leaf to make an exotically flavored rice pudding. (Note: the photo doesn't do this justice - it's actually a lovely pink color.) - hardlikearmourhardlikearmour

Food52 Review: Aptly named, one bite of hardlikearmour’s Shangri-La Pudding, transports you to another world. Fragrant coconut, fresh ginger and lemongrass gently bubble away with rich and nutty Bhutanese red rice to create a beautiful pink-hued rice pudding that is sweet up front, with spicy (ginger) and floral citrus (lemongrass) notes that linger on the palate. Although hardlikearmour suggests enjoying this at room temperature or chilled, I preferred it warm, still steaming. To me, it felt like a luxurious bowl of comfort, one that I could not stop eating. - gingerroot gingerroot

Serves 6

  • 2 cups water
  • 1 stalk lemongrass, cut into 2 or 3 pieces (to fit in 3-qt sauce pan)
  • 6 1/8-inch thick & 1-inch diameter ginger "coins"
  • 3 Pandan leaves, each tied into an overhand knot (optional ingredient)
  • 1/4 teaspoon salt
  • 1 cup Bhutanese Red Rice
  • 1 can coconut milk
  • 3 cups whole milk
  • 2/3 cups sugar
  1. Combine water, lemon grass, ginger, pandan leaf, and salt in 3-quart saucepan. Bring to boil over high heat, then add rice. Once rice starts to simmer, reduce heat to low and cover. Cook until most of the water has absorbed, about 15 to 20 minutes.
  2. Add coconut milk, whole milk, and sugar. Raise heat to medium-high until mixture starts to simmer. Reduce heat to maintain simmer. Cook until thickened and creamy, about 45 to 50 minutes. Stir mixture occasionally at first, and more frequently as it starts to thicken to prevent scorching.
  3. Remove from heat. Once mixture has cooled a bit remove lemongrass, ginger, and pandan leaves. Transfer to bowl, and cover with plastic wrap. Cool to room temperature before serving or refrigerate and serve cold.
  4. Note: Pandan leaves can be found frozen at well-stocked Asian markets. It is commonly used in Southeast Asian cuisine, and has a nutty, grassy flavor often used to flavor rice dishes.

Tags: Bhutanese red rice

Comments (2) Questions (0)

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over 3 years ago gingerroot

Mmmm...love the lemongrass in here, and although I've never tried Pandan leaves, this sounds delicious.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

The lemongrass is really lovely! It adds a beautiful, almost floral note to the pudding. The Pandan leaf flavor in this is very subtle - it adds a flavor similar to jasmine rice.