Saturday, October 18, 2008

It's not sushi.

Iron Chef this week: Rice and seaweed.



Rosewater Coconut Rice Pudding with Blueberry Glaze.

After all, it is dessert week. This turned out not so much a pudding, put more of a risotto. It was my first try, though. The agar really bound it up.

Make a shitload.

1 1/2 cups arborio rice, rinsed well.
1 can coconut milk
3 cups or more nondairy milk
1/2 cup sugar
2 Tbsp agar
1 tsp vanilla
3 Tbsp rosewater
1 cup coconut flakes

Stir the rice, coconut milk, sugar, and nondairy milk together over medium-high heat. Bring to a boil. Turn to verrry low heat and simmer, stirring for 20-30 minutes. You will have to add more liquid now and then. Once the rice is almost at the al dente stage you want, stir in all the other stuff. Stir until the rice is cooked. Move to a bowl, or molds, and cool on the counter for a half hour before fridging.

Blueberry Glaze
1 pint container of fresh blueberries, rinsed
2 cups water
1 cup sugar
1 tbsp agar
1/2 tsp almond extract

Dissolve sugar in water as it's coming to a boil. Reduce heat, add blueberries. Cook and stir for about 3 minutes. Stir in agar and extract. Remove from heat. Let it gel up, then spoon over pudding.

5 comments:

Jeni Treehugger said...

Oooooh....how creative!!
I am intrigued.
:)

Jenn said...

Wow, you are brave. Rice and agar, great interpretation! Looks delicious.

River said...

It sounds delicious, but what I really really like is the way it looks!! So cute there, standing tall!

the little one said...

I made a desserty sushi too! How fun. I'm so glad to have found your blog because my partner is from the Midwest too and loves when I veganize things from his homeland. I definitely plan to make your last Iron Challenge - the pear cheesecake thing. Amazing!

Monique a.k.a. Mo said...

Gorgeous! And it sounds super yummy!