Recipe Inspiration: Forbidden Rice Pudding with Candied Ginger and Asian Apple Compote

By Anna McCoy On Monday, May 14 th, 2012 · no Comments · In Culinary Classes ,Recipes ,Wine & Food

Our Eastern Inspiration, Western Flair Culinary Class is fast approaching. We only have six every year and they always sell-out. We are lucky to have 10 seats left to our May class on the 23rd at the Gramercy Mansion.

Eastern Inspiration, Western Flair Culinary Class
Wednesday, May 23, 6 to 8pm at the Gramercy Mansion
Experience traditional Asian ingredients as they are used to inspire Western Cuisine

Although this recipe won’t be at the class, it is a delicious dessert! view the recipes we will be making

Forbidden Rice Pudding with Candied Ginger and Asian Apple Compote

Serves 10

2 cups Black Sticky Rice
3 cups Water
2 cups canned or fresh Coconut Milk
3/4 cup Palm Sugar, or substitute Brown Sugar
1/2 teaspoon Salt

Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.

Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.

Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.

Serve at room temperature, in small bowls, with your choice of topping.
You may refrigerate also but pudding will firm up.


2 Saigon cinnamon sticks, each broken into 3 pieces
3 whole Cloves
1 tablespoon Australian Candied Ginger
5 Asian Apples (about 18 ounces), halved, cored
1 teaspoon fresh Yuzu Juice

Preheat oven to 325°F. Insert 1 piece of cinnamon stick and 1 clove into each half of apple. Arrange apples, cut side down, on baking sheet. Bake until apples are soft, about 30 minutes. Cool slightly. Remove and discard cinnamon sticks and cloves. Scoop flesh from apples into medium bowl. Add lemon juice. Using fork, coarsely mash apples. Season compote with salt and freshly ground pepper. Serve warm.

Hope to see you at the Eastern Inspiration, Western Flair Culinary Class on Wednesday May 23rd, 2012!

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