Coconut Rice Pudding with Caramelised Sweet Potato

A challenge has been set. " #TaytoRiCo. Thinking outside the box."  What is that, you ask?  @Jmfield, @TangledNoodle and @Dailyspud have created a challenge to come up with a dish that includes potato (Tayto), rice (Ri) and coconut (Co).  

The dish can come in any form and whatever derivative of the 3 main ingredients.  I had so many ideas and didn't know what to make.  I became inspired by the Autumn weather we are now having. Something warm and comforting.  Unfortunately, the day I decided to make this, the day was sunny and warm.  Oh well, it was delicious to eat, nonetheless.

I decided to make a rice pudding and give it a Asian/Filipino twist.  I had joked around with my twitter friends that it's not so much of  an "out of the box" idea but more of "sitting on the edge" of it.  

I substituted some of the milk with coconut milk and served with a caramelised sweet potato.  I've seen similar rice puddings but have never made it myself before.  The idea of the sweet potato came to me when my mum made kamote cue.  This is a popular Filipino snack where sweet potato is deep fried then caramelised with brown sugar.  I did a healthier version where I simmered in water then caramelised it.  It didn't come out crunchy and crispy like the original version but I wanted to get a softer texture to go with the rice pudding.

Rice Pudding recipe
1 cup pudding rice (or aborio rice)
2 cups coconut milk
2 cups full fat milk
1 tsp vanilla paste
5 tbs of caster sugar

Caramelised Sweet Potato
1 medium sweet potato, halved then thinly sliced
1 large knob of butter
3 tbs brown sugar


1.  Preheat oven to 170degC (150degC fanforced)
2.  In a 1.5liter capacity oven dish, place all the ingredients for the rice pudding.
3.  Cover dish with foil and bake for 1 hour and 15 minutes.  Remove the foil and bake for a further 35-40 minutes
4.  To make the caramelised sweet potato, pour water into a large frying pan, about 3-5 cm deep.
5.  Simmer the sweet potato until all water has evaporated or until the potato is tender.  If not yet tender, add more water
6.  Add the butter and brown sugar to the potato.
7.  Cook until the sugar has melted and has covered the potato all over.

To serve, place the rice pudding in serving bowls and top with the sweet potato.  Drizzle some of the caramel over the rice.  The rice pudding can be eaten hot or cold.   Hubby suggested cold rice pudding can be eaten with a dollop of your favourite jam.

Bon Appetite,
Cherrie

Meatless Day Challenge - Provencal Potato Salad

I love salads and most of all potato salads.   Salads are so easy and versatile because you can make it your own quite easily.  You can add or subtract any ingredient you feel like.  What I really love about this potato salad is the fresh dressing.  It's a wonderful, light version perfect for a warm evening.

Even though this salad is light, it has substance to stand as a meal on it's own. My English Hubby is somewhat VERY fond of potatoes and loves any meal that features it.  If you wanted you can also add shredded pieces of roast chicken or tuna.  However, I've kept it vegetarian for my challenge.

500g potatoes

2 tbl good white wine

2 tbl chicken stock

250g green beans, blanched for 5 minutes

1/2 cup capers, drained

1 cup cherry tomatoes, halved

1/2 red onion, diced

6 hard boiled eggs, peeled and quartered

Dressing :

3 tbl white wine vinegar

1/2 tsp dijon mustard

2 tsp salt

3/4 black pepper

10 tbl good olive oil

1/4 cup finely chopped spring onions

2 tbl minced fresh dill

2 tbl minced parsley

2 tbl chopping basil leaves

1. Boil the potatoes and cook for 20 to 30 minutes. Drain in a colander and cover with a tea towel to allow them to steam for 10 more minutes
2. Quater the potatoes and place in a bowl.  Toss gently with the wine and stock.  Allow the liquids to soak into the warm potatoes.
3. Combine the vinegar, mustard, salt and pepper and slowly whisk in the olive oil to make an emulsion.  Add to the potatoes
4. Add the herbs
5. Add the rest of the ingredients
6. Serve at room temperature

Other members of the Meatless Day Challenge :

Penny : Jeroxie - Addictive & Consuming
Divina : Sense and Serendipity

Bon Appetite,

Cherrie