Goan Catholic Cuccia

Ingredients

In this adaptation of Cuccia, we incorporate the vibrant flavors of Goan Catholic cuisine. The original Sicilian dish is typically made with wheat berries, while the Goan Catholic version uses rice as the base ingredient. Additionally, we infuse the rice pudding with Goan spices like cinnamon, cardamom, and nutmeg, which give it a unique and aromatic flavor profile. We alse have the original recipe for Cuccia, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, crushed 4 cardamom pods, crushed
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• 1/4 cup (30g) cashews, chopped 1/4 cup (30g) cashews, chopped
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, heat the ghee over medium heat. Add the cashews and raisins, and sauté until the cashews turn golden brown and the raisins plump up. Remove from the pan and set aside.
3. 3.
   In the same saucepan, add the grated jaggery and coconut milk. Stir until the jaggery has dissolved completely.
4. 4.
   Add the rinsed rice, cinnamon stick, crushed cardamom pods, nutmeg powder, and a pinch of salt to the saucepan. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for about 20-25 minutes, or until the rice is cooked and the pudding has thickened to a creamy consistency. Stir occasionally to prevent sticking.
6. 6.
   Once the rice is cooked, remove the cinnamon stick and discard.
7. 7.
   Serve the Goan Catholic Cuccia warm or chilled, garnished with the sautéed cashews and raisins.

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch before cooking.
• Jaggery — Grate the jaggery for easier melting and incorporation into the pudding.
• Coconut milk — Use full-fat coconut milk for a creamier texture.
• Cardamom pods — Crush the pods to release their aromatic oils before adding them to the pudding.
• Cashews — Toast the cashews lightly before adding them to the pudding for enhanced flavor.

Tips & Tricks

• For a creamier texture, soak the rice in water for 30 minutes before cooking.
• Adjust the sweetness by adding more or less jaggery according to your preference.
• Experiment with different spices like cloves or star anise for additional flavor variations.
• Serve the Goan Catholic Cuccia warm with a drizzle of coconut cream for an extra indulgence.
• Leftovers can be refrigerated and enjoyed chilled the next day.

Serving advice

Serve the Goan Catholic Cuccia as a dessert or a sweet treat during festive occasions. It can be enjoyed warm or chilled, depending on personal preference. Garnish with sautéed cashews and raisins for an added crunch and visual appeal.

Presentation advice

Present the Goan Catholic Cuccia in individual serving bowls or a large communal dish. Sprinkle some grated coconut or a dusting of cinnamon powder on top for an elegant touch. Serve with a sprig of mint for a pop of color.