OM NOM NOM!
Whoot, spent the last hour getting caught up on tags! I've been a bit preoccupied with Behind The Scenes things these last few days and kind of failed at that. But Chaos is settled and going smoothly - I'll be posting more on that in its own entry - and the Other Thing I'm working on might be done a lot sooner than I'd thought.... Still having a ton of fun at rapturereborn! Eddie and Reno get along pretty much exactly as was predicted. :D
I need to update my LJ user info.
It's the day before grocery shopping day, which means supplies are down. And I'm going to be cleaning out the fridge as soon as I can convince my body it wants to get off the couch. :D Lunch is a mystery! ;)
I found an amazing rice pudding recipe yesterday that I want to share with you all:
Lychee coconut rice pudding:
* 1 lb fresh lychees, peeled, pitted and torn into pieces (can substitute canned lychees)
* 1/2 cup sugar
* 1 cup sweetened shredded coconut
* 1 1/2 cups short-grain brown rice
* 2 cans coconut milk (400ml each)
* 3 cups milk (low-fat or whole)
* 1/2 cup dark brown sugar
* 1/2 tsp ground ginger
* 1/4 tsp salt
* dusting of cinnamon (optional)
Mix the lychee pieces with the sugar in a bowl. Let sit about 1/2 hour, stirring occasionally. The sugar will draw the juices out of the fruit and create a syrup, which you'll add to the cooking rice. (If you're using canned lychees, open the can and drain the fruit, reserving the juice.)
Heat the oven to 350 degrees. Spread the coconut on a baking sheet and toast in the oven until brown and fragrant, about 10-15 minutes. Set aside.
In a saucepan, combine the rice, coconut milk, milk, brown sugar, ginger, salt, and the syrup from the lychees. Bring to a simmer and cook gently, uncovered, until the rice is very tender, at least 90 minutes. There should always be liquid covering the rice - if the mixture starts to look at all dry, add more milk or some water. You want it like soup. When the rice is tender, stir in the chopped lychees and the toasted coconut, remove from the heat, and cool. Chill in the refrigerator at least four hours before serving.
Serve sprinkled with cinnamon, or with more toasted coconut if you have it.
Lychee coconut rice pudding, close up
I need to update my LJ user info.
It's the day before grocery shopping day, which means supplies are down. And I'm going to be cleaning out the fridge as soon as I can convince my body it wants to get off the couch. :D Lunch is a mystery! ;)
I found an amazing rice pudding recipe yesterday that I want to share with you all:
Lychee coconut rice pudding:
* 1 lb fresh lychees, peeled, pitted and torn into pieces (can substitute canned lychees)
* 1/2 cup sugar
* 1 cup sweetened shredded coconut
* 1 1/2 cups short-grain brown rice
* 2 cans coconut milk (400ml each)
* 3 cups milk (low-fat or whole)
* 1/2 cup dark brown sugar
* 1/2 tsp ground ginger
* 1/4 tsp salt
* dusting of cinnamon (optional)
Mix the lychee pieces with the sugar in a bowl. Let sit about 1/2 hour, stirring occasionally. The sugar will draw the juices out of the fruit and create a syrup, which you'll add to the cooking rice. (If you're using canned lychees, open the can and drain the fruit, reserving the juice.)
Heat the oven to 350 degrees. Spread the coconut on a baking sheet and toast in the oven until brown and fragrant, about 10-15 minutes. Set aside.
In a saucepan, combine the rice, coconut milk, milk, brown sugar, ginger, salt, and the syrup from the lychees. Bring to a simmer and cook gently, uncovered, until the rice is very tender, at least 90 minutes. There should always be liquid covering the rice - if the mixture starts to look at all dry, add more milk or some water. You want it like soup. When the rice is tender, stir in the chopped lychees and the toasted coconut, remove from the heat, and cool. Chill in the refrigerator at least four hours before serving.
Serve sprinkled with cinnamon, or with more toasted coconut if you have it.
Lychee coconut rice pudding, close up