Rice is undeniably the most significant part of the Filipino diet; it appears on every dining table, at every meal, in forms both savory and sweet.When tablea is churned through, it turns into a dark, sticky, bittersweet mess, enhanced by salty tuyo. A hearty provincial breakfast at times consists simply of a mound of newly cooked rice, with steam escaping from it in wisps of smoke, with freshly brewed coffee poured right at its peak. Other times, the choice poison can shift to a glass of thick carabao’s milk on the rice, seasoned with pinch of salt. The most obscure, yet accepted, option is popping open a soda bottle and pouring the fizzy fluid all over the plate of rice. Taking our cues from this, we’ve come up with a crop of rice puddings to plow through—from a Barako coffee porridge to a soda syrup rice pudding.
Rice Pudding Three Ways
Total Time: 45 minutes
Yield: 6 servings
Ingredients: Base Pudding
- 8 cups water
- 2 cups sticky rice
- 3/4 cup white sugar
- 1/2 cup condensed milk
Procedure: Base Pudding
- In a large pot, bring the water to a boil.
- Add in the rice and bring the mixture to a boil again.
- Turn the heat down to medium, and stir constantly until the rice is cooked and the mixture is thick.
- Add in the sugar and condensada, and stir until completely dissolved.
- Carabao milk and salt: replace 2 cups of water with carabao milk and garnish with salt.
- Coffee: dissolve 1/4 cup strong instant coffee in the water.
- Coke Syrup: reduce two cans of coke in a pot until thick, serve over pudding.