Sunday, June 4, 2017

Rosie Makes Green Rice Pudding And Pistachio Pudding Parfaits.

I don't know about you, but I find green rice intriguing.
Not long ago, Mr. Hawthorne and I made a special trip to Duck to go to The Spice and Tea Exchange, a fairly new establishment in the Scarborough Lane Shoppes.  Among other goodies (an assortment of spice blends), Rosie returned home with bamboo green rice.  It's a short grain rice infused with the chlorophyll from young bamboo.  It's a lovely green color and the rice retains its color when cooked. 

 I've already used green rice in one dish -
as a happy little
 in my homage to Spring.

Today, I'm thinking "comfort food," 
so I decided on a green rice pudding.

And of course, Rosie didn't stop at green rice pudding.
She had to take it up a notch and make pistachio pudding as well. 
Layer both puddings in a parfait glass - green on green -
and it's perfection.

 Rosie's Bamboo Green Rice Pudding
1/2 cup green rice
3 cups whole milk
1 cup heavy cream
1 vanilla bean
1/3 cup brown sugar
peel of 1 orange
pinch of kosher salt

Combine all ingredients.  Scrape the seeds out of the bean and into the mixture, and throw the bean in for good measure.  Bring to a boil over medium heat, then reduce to a bare simmer.  Cook, uncovered, stirring frequently, until thickened and the rice is cooked - about 45 - 50 minutes.  Remove vanilla bean and orange peel and season with more salt, to taste, if needed.  

Now, I could eat this right out of the pan, but instead, I chilled it while I made the pistachio pudding.  And no.  We're not talking instant Jello pudding here.  I'm making the real deal.

 Pistachio Pudding
2 cups whole milk
2 egg yolks
1/3 cup sugar
2 TB cornstarch
kosher salt
1 tsp vanilla
2 TB unsalted butter
pistachio paste

For the pistachio paste, combine:
 1/2 cup pistachios
 1/3 cup sugar
 3 TB water
Pulse in processor until smooth.

Combine pistachio paste and milk in medium saucepan.  Cook over medium heat until simmering.
In a medium bowl, beat yolks.  Beat in sugar, cornstarch, and salt.
Pour about 1 cup of the hot milk mixture into the eggs to temper, whisking constantly. 
Add the egg mixture to the hot milk and heat to a boil, whisking until thickened.  Remove from heat and add butter and vanilla.  Let cool.

For Pudding Parfaits:
Layer rice pudding and pistachio puddings in parfait glass.
Sprinkle extra pistachio nuts over top.
Chill before serving.

 Parfait Perfection!

No comments: