The proof is in the pudding

• Source: Global Times
• [10:07 September 02 2010]
• Comments

 

By Shen Sijia

Attempting to second guess the way Chinese people feel about the nation's favorite food Christine Yan, manager of Spanish eatery La Finca recently asked her chef to take rice pudding off the menu. "This is Chinese people's basic food, so perhaps they will feel it's a bit of a rip-off to be charged 60 yuan ($8.80) for a rice dish," she explained to staff.

Comments left on food review website dianping.com however, suggest she may have misjudged her diners' love of the ubiquitous staple. "I adore the chocolate cinnamon flavor in the rice pudding; it's delicious," said one. "The jasmine rice pudding is so creative and tasty that I strongly recommended it," added another.

One of the few Shanghai restaurants still serving rice pudding desserts is Pasha, the Turkish eatery on Nanchang Road. More-than-satisfied customer Jackie Shen, 23, told the Global Times: "I love rice pudding. My mom never cooks this for me at home. This is the first place I ever tried it. In fact, it's so good I now just come here for the rice pudding."

While rice is a staple across most of China, its use in desserts is a relatively recent phenomenon. Its arrival in Shanghai has undoubtedly been influenced by cuisines from Southeast Asia and Africa, where it is a popular household favorite. Usually regarded as a "comfort" food, its three basic ingredients of rice, milk and sugar make this an easy dish to prepare at home. The Global Times sought out some old-fashioned rice pudding recipes, as well as recent recipes with an added twist on traditional flavors.  

Peach rice pudding

Ingredients:

2 - 4 peaches (only use ripe peaches)

1/2 cup chopped nuts

2 eggs

1 tsp cinnamon

1 cup milk

1/2 cup sugar

1 cup cooked jasmine rice

Method:

Peel and halve the peaches, take out the core.

Place in a baking dish with the open portion facing up.

Fill the hollow with chopped nuts and sprinkle with a little cinnamon.

Beat eggs lightly and mix with the  milk, sugar and cooked jasmine rice.

Pour rice custard over fruit and bake in a moderate oven for 10 minutes.

Serve with cream (optional)