This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan.
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Arroz con mango (rice with mango) is a Latin American expression used to describe something messy or mismatched. For example, if you go to a party and find a random assortment of guests there, you'd say it was an arroz con mango. Imagine my surprise when I had mango sticky rice at a Thai restaurant and discovered the combination to be more a match made in heaven than a sloppy mash-up.
Lately I've been starting and ending my days with Pulut Hitam, a Malaysian/Indonesian pudding of black glutinous rice and coconut milk that's so nourishing yet indulgent, it doubles as breakfast and dessert. The pairing of rice and coconut, a classic combination in Southeastern Asian sweets, is especially satisfying when using black rice instead of the usual white.
Rice pudding is not a complicated dessert to make from scratch. That's putting it mildly—all you do is simmer rice, milk, and sugar in a pot on the stove. But for all its simplicity, rice pudding isn't a quick...