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Coconut Rice Pudding a luscious sweet dessert made with a mix of boiled rice, sweetened, garnished with coconut and baked until firm.
Coconut rice pudding is amazingly rich, creamy, refreshing and exotic to taste. This awesome cake like dessert has a nice and sweet flavour of cardamom and creaminess of coconut on bite. Coconut is used in a myriad of ways for desserts like in
Kobbari, Thengai, Narkel
Coconut rice pudding is amazingly rich, creamy, refreshing and exotic to taste. This awesome cake like dessert has a nice and sweet flavour of cardamom and creaminess of coconut on bite. Coconut is used in a myriad of ways for desserts like in cakes, puddings, breads, biscuits, cupcakes, custards and pancakes. Coconut either fresh, desiccated or the rich coconut milk adds flavour and creaminess in the dish.
It complements well with other spices, ingredients and makes the dish highly tempting, luscious and simply hard to resist. Coconut is a very versatile ingredient that enriches sweet and savory dishes. Coconut cooked with rice and flavoured with cardamom is a perfect combo of flavours to taste. This dish is rich creamy, soft dessert that has the right balance of nutty coconut and subtle sweetness added to make the rice sweetened and blends along with coconut well.
This dessert can be eaten as tea snack. In India, Kerala is the main hub where coconut milk or meat of coconut is extensively used for various dishes such as Paal Paniyaram (Paniyaram In Coconut Milk), Tapioca With Coconut Milk, Fish Molee (Kerala Style In Coconut Milk), Coconut Milk Rasam (Kobbari Charu) and many more. Coconut is used in various ways for culinary use.
The white flesh meat in the coconut is edible and can be used fresh or dried for cooking. It is used for making chutney, adding few spices to it and makes a aromatic masala for curries and gravies. The fleshy part can also be used to produce coconut milk which are used in various aromatic and flavorful dishes like cooking fish in coconut milk with spices or for making kheer (Indian dessert).
Puttu, a culinary delicacy of Kerala and Tamil Nadu, where layers of coconut alternate with layers of powdered rice are fitted into a bamboo stalk or in recent times this has been replaced with steel or aluminium tubes, which is then steamed over a pot. Invariably coconut chutney is an important accompaniment served with Idli, Vada and Dosa. Ground coconut with spices is also used in making of Sambar.
How to prepare Coconut Rice Pudding:
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Enjoy Cooking! Keep Smiling…
reeram Posted on Sun Jun 30 2013
Would coconut sugar work as well? That looks soooo yummy!Reply 1 - Replies
Uma R Posted on Sun Jun 30 2013
Can I use condensed milk instead of eggs as binding agent? I'll have to reduce the sugar then of course.Reply 0 - Replies
iwasborntobefly Posted on Sun Jun 30 2013
that looks really good, and easy to make.Reply 0 - Replies
syed askari Posted on Mon Jul 01 2013
how many minutes i have to steam it? and how? chefReply 0 - Replies
hanna julia Posted on Mon Jul 01 2013
Hi vahvef, I keep following you since fm my school days every tym I get school days I used try some or thr other thing fm ur videos... I jus luv ur cooking... Mainly the way you eat at last very impressive :)Reply 0 - Replies
hanna julia Posted on Mon Jul 01 2013
I need a help fm you... I jus dhaba walla cashew tomato curry..... Plz plz plz try to post it soon or just let me knw the recipe.... I jus love it!!!Reply 0 - Replies
Shruti Bhambri Posted on Sun Jun 30 2013
How can I make it eggless?Reply 0 - Replies