224. Microwave sticky rice pudding with osmanthus syrup - Recipe

Sticky rice pudding

Many years ago, Mr. KC brought a microwave home. I didn't think I needed one but, since I had it, I tried it out.

When trying something new, start at the beginning. So I boiled a cup of water. The next time I cooked an egg. Bit by bit I taught myself to use the microwave. I saw its potential for quick and easy cooking. I adapted recipes for Chinese cooking. It proved to be ideal for fish and vegetables. Within weeks, I was wondering how I ever managed to cook without a microwave.

I really cooked with the microwave and even considered getting rid of the stove. I figured I could manage with a microwave and a propane burner for the wok. My family called me the Microwave Queen.

I stopped using the microwave for the last ten years and have gone back to cooking on the electric stove and oven. My kitchen is small and I keep herbs and spices in the space meant to house the microwave:


When I received an invitation from Srivalli, of Cooking 4 all Seasons, about Microwave Easy Cooking event featuring microwave puddings, I decided to participate. Not having a microwave wasn't a problem. I made the pudding using the office microwave. It took about fifteen minutes.

This recipe is so easy to prepare in the microwave. Plus it doesn't matter if it is overcooked. If it is cooked with perfect individual grains, you'll enjoy a firm rice pudding. If the rice is overcooked, then you'll enjoy a dish of softer, mushier rice.

This is the softer, mushier rice pudding

Ingredients:

2 cups of Sticky rice (glutinous rice)
Water
Sugar
A can of coconut milk
A cup of shredded coconut
Osmanthus sugar or other flower or fruit flavoured sugars or syrups

Osmanthus sugar - The osmanthus sugar has a lovely flowery fragrance. Add a little bit as the scent is quite strong.

Cooked sticky rice

Method:

1. Wash rice and soak it in cold water for a few hours. The longer the soaking time, the faster the rice cooks. I left the rice soaking overnight.
   
2. Drain the water and rinse the rice again.
   
3. Put the rice in a microwave-safe dish. Pour about half a cup of water over the rice and spread the rice evenly across the dish.
   
4. Cover the pot and microwave for 5 minutes.
   
5. Check the rice. The uncooked rice is opaque and the cooked rice is translucent. Sometimes the rice will be cooked in an uneven manner, ie in one part of the dish but not in another. Stir the rice to mix, add a bit more water, if necessary. Cover and microwave for a few more minutes until the rice is translucent. Cooking the rice should take about 10 minutes.
   
6. Add the grated coconut and coconut milk to the hot rice. Stir to mix everything together.
7. Add a couple of tablespoons of flavoured sugar or syrup. Mix together. Taste for sweetness. Add more sugar if you like or
8. For individual servings: Put the rice into a small bowl, invert it over a plate and remove the bowl.
9. Make a small indentation on top of the rice and add some more sugar or syrup.
10. Serve with a side dish of warmed coconut milk or evaporated milk. When eating, mash everything together.
    

Comments:

• I've never tried this but I think if you add a few drops of Bach's flower essence to syrup you might get a flower-scented sugar.
• The rice is not creamy like regular rice pudding. It is a sticky mass. It keeps absorbing any liquids so I suggest having a jug of milk on the side to moisten the pudding a bit.
  

I am sending my recipe to Jayasree Satish in Kerala, India who is hosting MEC this month.

Send in your recipe for any pudding, sweet or savory to Jayasree. The deadline is Feb 28th.