Green Jade Rice Pudding with Candied Kumquat

This was my breakfast yesterday.  I was at Whole Foods just browsing through the grain section to find something new to cook with.  I saw this beautiful green jade rice from China.  

I bought it because I like green and I like rice.  I had no idea what it was or what to do with it. At home, I learned a little about this rice.  Jade rice is a kind of short grain pearl rice colored with bamboo extract.  Bamboo extract is what makes them look like little green jade pebbles.  

I smelled it and it doesn't smell like bamboo, but it does smell a bit sweet.  So I decided to make a dessert with it.  Rice pudding is my husband's favorite thing, so there it is.  I used coconut oil and coconut milk to make the pudding with this rice.  It just seemed like a better match than cow milk and I had lots of coconut milk in my fridge.  

Since it lost the nice green color while the rice was getting cooked with coconut milk, I added some green matcha powder to get it back.  It was a nice effort but it didn't quite work well color-wise. It did add a nice accent to the pudding though.

I also made some candied kumquat.  This brings me back to memories of my grandmother.  She used to make it all the time.  I remember the smell of kumquat marmalade in her kitchen.  The foods I post on this blog are very much influenced by her cooking and her way of life with food.  

I do miss her very much and this one is for you, Oba-chan (grandma)!

Recipe: serves 4 small cups

Rice Pudding:

1 cup jade rice
2 cups coconut milk
1 tablespoon coconut oil
2 tablespoons honey
1/4 cup shredded coconut
1 teaspoon ground cardamon
1 teaspoon cinnamon
a few drops of vanilla extract
a pinch of sea salt
1 tablespoon green tea powder (optional)
candied kumquat
1/4 cup almond slices
1/2 cup golden raisins

Heat a medium pan on medium heat.  Add coconut oil and rice.  Sauté for a couple of minutes.  Add coconut milk and honey. Bring to a boil.  Simmer and stir occasionally for about 20 minutes.  Add cardamon, cinnamon, salt, vanilla extract, shredded coconuts, green tea powder, mix and let cool.

Top the rice pudding with candied kumquat, almond slices and raisins. 

Candied kumquat: a small jar full

about 10 kumquats
1 cup water
1 cup sugar

Slice kumquats.  Make a simple syrup with water and sugar in a pan over medium heat.  After the sugar is completely melted, add kumquat slices and simmer for 15 minutes. 


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