putting cradle to bed.

Actual conversation snippet from this morning:

MARA is eating a piece of toast. Mara makes excellent toast, maybe the best toast I've ever had. The only problem with it is that one slice of it contains more butter than I normally eat in a day.

Mara: Chomp. Crunch crunch crunch.
Mara: Chee-yomp. Crunch. Crunch. Crunch.
Mara: What?
Me: Why does butter have to be bad for you?
Mara: It is? Chomp. Crunch crunch crunch...


The Cradle of Flavor cookers at eGullet have just about finished the entire book, quite a feat. I only cooked a handful of the recipes, but I'm slotted to cook the final (food) recipe in the book this week. Here's the gist of the recipe:


purple rice pudding with salted coconut milk.


1 cup black sticky rice (mine was labeled Thai Glutinous Rice)
6 1/2 cups water
2/3 cup sugar
1 cup unsweetened coconut milk
1/4 tsp kosher salt

Wash rice through 3 changes of water. Add water and sugar to rice, stir to combine, bring to a rolling boil, reduce heat to medium-low and cook for about 1 hour to the consistency of a thick pudding.

Elsewhere, combine coconut milk with salt in a small bowl and set aside at room temperature.

Spoon warm rice into bowls and drizzle with coconut milk. Mara preferred this amount of coconut milk:

While I preferred this amount:

Not really a "drizzle" anymore at that point, is it?

This whole recipe was pretty good, but the salted coconut milk by itself is pretty amazing. I put it back in the fridge after our little pudding experiment was over, and now it's like salted coconut ice cream. Chomp.


No comments: