Puerto Rican Chinese Zerde

Recipe

Puerto Rican Chinese Zerde

Golden Rice Pudding with a Tropical Twist

4.8 out of 5

Indulge in the fusion of Puerto Rican and Chinese flavors with this delightful twist on the traditional Turkish dessert, Zerde. This recipe combines the vibrant colors and tropical ingredients of Puerto Rican cuisine with the subtle sweetness of Chinese desserts, resulting in a unique and delicious rice pudding.

Jan Dec
Dessert› Pudding› Zerde
Asian cuisine› Arab cuisine› Turkish cuisine
Asian cuisine› Chinese cuisine› Overseas Chinese cuisine› Latin American Chinese cuisine› Puerto Rican Chinese cuisine

Preparation time

20 minutes

Cooking time

40 minutes

Total time

2 hours 20 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free (if using dairy-free condensed milk), Nut-free, Vegan (if using vegan condensed milk)

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw vegan

Ingredients

In this adaptation, the traditional Turkish Zerde is transformed into a Puerto Rican Chinese dessert by incorporating ingredients and flavors commonly found in Puerto Rican and Chinese cuisines. The original Zerde is typically made with rice, sugar, rose water, and saffron, while the Puerto Rican Chinese Zerde incorporates coconut milk, condensed milk, pineapple, and toasted coconut flakes to create a tropical twist. We alse have the original recipe for Zerde, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 15g, 12g
  • Carbohydrates (total, sugars): 50g, 25g
  • Protein: 5g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    Rinse the Arborio rice under cold water until the water runs clear. Drain well.
  2. 2.
    In a large saucepan, combine the coconut milk, condensed milk, pineapple juice, water, sugar, and saffron threads. Stir well to combine.
  3. 3.
    Add the rinsed rice to the saucepan and bring the mixture to a boil over medium heat.
  4. 4.
    Reduce the heat to low and simmer, stirring occasionally, for about 30-40 minutes or until the rice is cooked and the mixture has thickened to a pudding-like consistency.
  5. 5.
    Remove the saucepan from the heat and let the pudding cool to room temperature.
  6. 6.
    Once cooled, transfer the pudding to a serving dish or individual bowls and refrigerate for at least 2 hours or until chilled.
  7. 7.
    Before serving, garnish with toasted coconut flakes.

Treat your ingredients with care...

  • Arborio rice — Use Arborio rice for its creamy texture, which is essential for a rich and velvety pudding.
  • Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the pudding to enhance their flavor and color.

Tips & Tricks

  • For a tropical twist, you can add diced fresh pineapple to the pudding before refrigerating.
  • If you prefer a sweeter pudding, you can adjust the amount of sugar or condensed milk according to your taste.
  • To enhance the coconut flavor, you can substitute some of the coconut milk with coconut cream.
  • For a creamier texture, you can stir in a tablespoon of butter or coconut oil before refrigerating the pudding.
  • If you don't have saffron threads, you can substitute with a pinch of turmeric powder for a similar golden color.

Serving advice

Serve Puerto Rican Chinese Zerde chilled as a refreshing dessert. It can be enjoyed on its own or topped with additional toasted coconut flakes for added texture and flavor.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of ground cinnamon or edible gold flakes on top of the pudding before serving. Serve in individual bowls or in a decorative serving dish for an elegant touch.

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