脉轮|2015年4月28日
从这个世界出来!我觉得我已经在世界各地运送了一半。这是我以前在泰国肯定品尝过的东西。正如别人所写的那样,味道是异国情调的,但不会太过过分。我无法想象没有柑橘或豆蔻就可以做到这一点!柠檬草是其他口味的完美强调。但是,我通过添加香草豆糊和炉子上的奶中的奶油来稍微改变了事情。这有助于糊状物将其更好地融入我相信的混合物中。一旦将所有东西都放入慢炖锅中,我还添加了豆蔻,然后将其打开并提供了很好的混合物。我还用一杯龙舌兰花蜜代替了糖,因为我并不是尽可能使用白糖。 It probably could have used even less agave. Coconut nectar would have been even better, I bet. Using the nectar definitely made it browner than your traditional rice pudding, but none the less tastey! Oh, I also used short grain japanese rice as that was all I had on hand, which gives it a slightly more sticky consistency. It ended up taking twice as long to cook in my slow cooker, and I stirred it every twenty minutes or so because I could see that the rice would clump up and stick to the bottom otherwise. All in all an excellent recipe, and something perfect to make for a pot luck, especially if you really want to wow other people's taste buds!
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