I would be interested in a coconut milk version! I've never made rice pudding, in fact, but your description sounds like a good guide.
Feel free to adapt, rework, deconstruct! I figure for the coconut version I will start by cooking the sticky rice in the coconut milk and seeing if that yields a thick enough pudding or if I need to add other delicious sweet non-dairy things to it, like, I don't know, red bean paste. It will probably be difficult to resist adding mangos at some stage.
Can one do without the vanilla without changing things too much?
Absolutely. I used vanilla because I don't own rosewater. I don't see any reason the pudding needs flavoring with all the condensed milk and custard in there, plus whatever spices you want to add; I just thought it would taste nice.
(If it's only as flavor enhancer, I can ditch it without trying to guess at a substitute. I can't use almond extract, either, alas.)
no subject
Feel free to adapt, rework, deconstruct! I figure for the coconut version I will start by cooking the sticky rice in the coconut milk and seeing if that yields a thick enough pudding or if I need to add other delicious sweet non-dairy things to it, like, I don't know, red bean paste. It will probably be difficult to resist adding mangos at some stage.
Can one do without the vanilla without changing things too much?
Absolutely. I used vanilla because I don't own rosewater. I don't see any reason the pudding needs flavoring with all the condensed milk and custard in there, plus whatever spices you want to add; I just thought it would taste nice.
(If it's only as flavor enhancer, I can ditch it without trying to guess at a substitute. I can't use almond extract, either, alas.)
Allergies?