Mix it up with Mani

Trio of Summer Puddings

I am a latecomer to the pudding fan club. I guess I never had homemade pudding as a child. Don't feel sorry for me, my Mother and sisters were frequent bakers of cookies, pies and homemade birthday cakes. Just not puddings. I first tried one at a neighbor’s - leftover rice boiled with milk and cinnamon. I never ate pudding again for 20 years.

Fortunately, all that has changed and I can’t get enough of a good pudding. I think maybe home cooks are deterred by the whisk- simmer-temper eggs-whisk again- strain and cool required to make a good pudding. I know I am at times. That is why I often seek out simplified methods for making pudding at home.

I knew this trio of puddings had to include something for the lactose intolerant among us. So I turned to my good friend and kitchen colleague, Akasha Richmond. Her new cookbook, Hollywood Dish, is a compendium of recipes and rich historical lore, chronicling the health food movement in Southern California over the last 150 years. She contributed her coconut meringue custards made with soy milk. I tested this recipe myself --you’ll never miss the cream!

Thai rice puddings have become a favorite of mine at Thai restaurants here in the bay area. In fact, they helped me get over my fear of rice puddings. Most Thai versions are made with sticky black rice, but I thought that might be hard to track down in many parts of the country. Long grain or jasmine rice work just fine. Peaches or plums might make more sense than the mango, especially as they become abundant through the summer.

The chocolate recipe is one I came across in an historic compilation. The idea intrigued me and I have always wanted to toy with it and “make it my own”. This is the perfect no muss, no fuss type of recipe for the summer.

Coconut Meringue Custards
This is a fantastic pudding with all the steps pared down to a minimum. Thanks to Akasha Richmond’s new cookbook, Hollywood Dish. I am certain it will work with regular milk if you are not lactose intolerant. But if you have always been curious about how to make soy taste great - try this recipe!

Hot Fudge Pudding
Adapted from a mid 20th century recipe, I’ve added coffee and good quality chocolate to give this the oomph that modern day chocolate lovers are seeking. Just mix and bake, it’s quite simple and forgiving.

 

Thai Sticky Rice and Mangoes
The rice and sauce can be made up to a day in advance and reheated in the microwave before serving.