- 1 cup uncooked white jasmine rice
- 2 cups coconut milk (add water of more regular milk if using a can of coconut milk that is not a full 2 cups)
- 2 cups any fat-level milk or ½ & ½ (I use fat-free ½ & ½)
- ½ teaspoon salt
- 1 vanilla bean
- 3-4 strips of lemon peel (zest only; use veggie peeler)
- 2-3 whole cloves
- 1 3-inch cinnamon stick and/or ¼ fresh ground nutmeg
- 2 large egg yolks
- 3/4 cup any fat-level milk or ½ & ½
- ¼ cup granulated sugar
- ¼ teaspoon (2-3 drops) of coconut extract
- 2 tablespoons lemon curd (jarred or homemade)
- ½ cup sweetened coconut1. Place uncooked rice in fine sieve and rinse well with cold water, let drain.2. In a heavy 4-quart saucepan or Dutch oven, combine first 4 cups of the milks, salt, lemon peels (zest), cloves, nutmeg with the rice. With a paring knife, split the vanilla bean lengthwise, scrape out the seeds, and add them along with the scraped bean to the pan.3. Over medium heat, bring the mixture to a boil stirring often; this will take about 5 minutes.4. Reduce the heat to low, maintain a simmer and cook, stirring frequently but gently, until rice is tender but not over-cooked mushy, 15-20 minutes; taste test to be sure. Remove pan from heat.5. Preheat oven to 350 F. Lay coconut in a single layer on foil-lined sheet pan. Bake 8-12 minutes until golden brown, watch closely; to ensure even toasting, pull from oven 2-3 times during baking to stir with a fork then gently shake sheet pan to re-level coconut.6. In a medium bowl or large measuring cup, whisk the egg yolks and final ¾ cup of milk with a fork until smooth. Whisk in about 1 cup of the hot rice mixture. Pour the “tempered” egg mixture back into the pan; stir with a wooden spoon until thoroughly blended.7. Stir in the ¼ cup sugar, lemon curd and coconut extract. [NOTE: adding sugar before rice is cooked will inhibit the rice from absorbing the liquid]8. Put the pan over medium-low heat and cook, stirring constantly, until the mixture is simmering at a slow boil, about 2-5 minutes. The pudding may seem loose when cooked and still warm; it will thicken when cooled.9. Transfer the pudding to a 1 ½ qt. serving bowl and place a piece of plastic wrap directly on the surface to prevent pudding skin from forming. Set bowl in an ice bath to cool the pudding quickly. When cool, fish out and discard the vanilla bean, the cinnamon stick and lemon peel. Leave in serving dish or divide among 6 ramekins or juice glasses. Serve warm, or leave covered with plastic wrap and refrigerate before serving topped with toasted coconut.
Variations and Additions: Substitute lime and lime curd for lemon; add rum-soaked yellow raisins; and/or add ½ cup pistachios just before serving (so they don’t get soggy); top with dollop of lightly sweetened whipped cream or well-blended mixture of 3 tablespoons mascarpone cheese to 1 tablespoon lemon curd.
Sunday, September 06, 2015
Sunday, March 29, 2015
I have been spending most of my blogging time at Squarespace and Tumblr, totally neglecting Belltowernews. I was just notified the URL was due for renewal. I pondered whether I should keep it. Then I went and reviewed what had already been recorded.
It was a lot.
Something like this shouldn't just be discarded.
If at first you don't succeed, read Terry Pratchett for guidance.
Tuesday, March 04, 2014
There are now so many ways for me to post to this blog. I should be more diligent.
Anyway, the health update is I am back to work. On a good day I'd say I was about 70% recovered from the surgery. It gets better every day.
A milestone is I can now sleep on either side. That sounds minor but for me it is huge.
Saturday, February 08, 2014
I knew the gall stones were there but kept putting off taking time off to get the offending organ removed. Big Mistake. A systemic infection had formed around them and blocked bile from traveling.
Two operations later I was sans gall bladder and recovering when I was hit with the bomb that carcinoma was found by Pathology. A smack in my already sore stomach.
We didn't waste any time with the local hospital but went directly to the oncologist in Boston who did so well with the lymphoma. Her voice told me this was not going to be anything like the treatment I have received, much worse.
She referred me to the GI Oncologist, who, on the same evening we met, referred us to the surgical oncologist. A blink and a nod and I was in surgery having a bit of my liver removed.
That's where we stand now. Same stage. The next visit is in May to see if it has spread and how badly.
So, now I have a halfway decent excuse to be negligent with my blog entries.
Wednesday, January 01, 2014
Three years ago, when we came to Dana Farber for my first 14 hour session of chemotherapy, it snowed enough for us to take a hotel room in the Longwood hospital complex in Boston. This time, the day my surgery is scheduled at Brigham and Women, blizzard Hercules is scheduled to visit Boston as well.
The surgery is scheduled for early in the morning. We had planned to leave home early on Friday morning. The plans now are to go into Boston Thursday afternoon and stay the night at the Holiday Inn. They have arrangements with Brigham & Women to transport patients and their families from the hotels to the hospital.
From the looks of it, this hotel is more a full service arrangement. The one three years ago was just rooms and a cafeteria.
Tuesday, December 31, 2013
I will be checking into a hospital in Boston on Friday for a cancer related operation. New cancer. Still holding the Lymphoma off. This new one crept into my gall bladder and was discovered by accident.
There should be more details to come, but I just wanted to get a quick post done to at least capture the last few hours of December 2013.