Balsamic, Honey & Grape Fruit Rice Pudding
If you're wanting an interesting and rich flavor to impress, this one delivers. I would use a sweet seedless red grape for this flavor. Balsamic vinegar is made from grapes, so the balsamic serves to heighten and add extra layers of interesting notes to this recipe. Select a good quality aged Balsamic if available. If you can source a good quality wild flower honey, that is what I would recommend. This is an interesting rice pudding. It may not sound like a very exciting flavor but, it works! Think of it as a celebration of the grape.
What you will need:
2 medium sized pots with lids, a strainer that sits inside of a bowl, an extra bowl, measuring spoons & cups or a kitchen scale (if you have one), a long metal spoon, a rubber spatula, an immersion or upright blender, a heat proof/heat resistant container with lid, a wire whisk (if you have one.
35 oz seedless red grapes
15 oz Calrose medium grain rice
1 + 8 oz coconut milk (14 oz to a regular sized tin)
11 oz wild flower honey
1 Tbsp + 1 tsp Balsamic vinegar
Place the Calrose rice into the strainer that sits inside of a bowl. Rinse the rice under running water and strain. Repeat 2 more times. Set aside to drain.
Place the grapes in a bowl and remove the stems. Using a light dish soap rinse the grapes in water and drain.
Place the grapes and 1 cup of water in a medium sized pot and bring to the boil, covered. Reduce the heat to a simmer and continue to cook for an additional 15 minutes.
In a second medium sized pot place 32 oz of water and 1 oz of coconut milk. Cover and bring the pot to a boil. Reduce the heat to the lowest setting and add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't sticking to the bottom of the pot. Cover and set a timer for 20 minutes.
When the grapes have softened and cooked, blend them until smooth. Add 8 oz of coconut milk, 8 oz of water, the honey and 1 Tablespoon of Balsamic vinegar. Bring the pot back to a medium boil. Then reduce the heat to a slow simmer until the rice is fully cooked. Keep lid on pot.
After the 20 minutes of cooking time, turn the rice pot off and allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes. Don't uncover. After the 10 minutes rest time, empty the hot Calrose rice into the hot Balsamic, Honey & Grape Fruit Rice Pudding sauce. Using a wire whisk, blend them together, breaking up any clumps of cooked rice. You can now add the extra 1 tsp of Balsamic vinegar to the pudding.
Pour the hot cooked rice pudding into a heat proof/food safe container and cover. Set it on the counter or on a wire rack to cool for 15 to 20 minutes. Then, place it in the fridge to cool completely. It will keep for 2 weeks in the fridge, covered. Or, you may choose to portion and package some of it into freezer grade containers to enjoy at a later time. It will keep for months in the freezer.
Consult our How to Freeze & Thaw blog post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques post for more tips and tricks on making your own fruit rice pudding. Enjoy!