tsainola

a vegetarian pop-up for New Orleans

Tag: coconut

Menu for the OCH Art Market

Zucchini French Toast with Sweet Tamarind Sauce

Braised Crowder Peas and Okra with Mushrooms and Cous Cous

Squash and Eggplant Tagine with Cilantro and Cous Cous

Fried Lentil Cakes with Greens and Mango Ginger Dressing

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Sno-Balls with Homemade Syrups: Blueberry Lemon Mint, Coconut Lime Basil, and Watermelon Lime Lavender

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Mint Lemonade, Mint Tea, Coffee, and Espresso

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Recipe: Coconut Ginger Rice Pudding

Rice pudding is one of our favorite things to make. Leftover rice, spices, and a few other ingredients are all that’s needed for a quick and delicious dessert. Here’s our recipe for coconut ginger rice pudding, which we served at our noodles and music event earlier in August.

Ingredients: cooked rice, ginger, cardamon, cinnamon, nutmeg, golden raisins, coconut milk, sugar

1. Cover cooked rice with water and bring to a boil.

2. While bringing the rice to a boil, mince copious amounts of ginger, and add to the pot with the other spices and golden raisins. Use a fair bit of cardamon — approximately a teaspoon or so for each cup of rice, and just a dash of the other spices.

3. Gently boil mixture for 15-20 minutes, or until the grains of rice have started break down and the contents of the pot have begun to thicken.

4. Add coconut milk to taste, and return to a slow boil. Cook for 5-10 minutes.

5. Mix in sugar to taste. We like to use a turbinado sugar to sweeten and thicken the pudding, but any kind of sugar will do. Of course, a darker sugar will change the color of the pudding, if that is a consideration.

6. Serve hot or cold.