Bikofilipino Sweet Rice Pudding Recipes

BIKO (FILIPINO SWEET STICKY RICE) RECIPE - (4.4/5)

Steps:

• Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350°F. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10 to 15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13-inch pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice. Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

SWEET RICE PUDDING

Steps:

• Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
• Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
• Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
• Drain the rice and set aside.
• Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
• Add the drained rice. Return it to a boil. This will take 1-2 minutes.
• Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
• If the rice sticks, lower the heat.
• After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
• Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
• When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.

BIKO - FILIPINO SWEET STICKY RICE RECIPE - (4.1/5)

Steps:

• Cooks Notes: You need to use sweet rice or sticky rice (sometimes called glutinous rice) for this recipe. Coconut cream is found in most Asian and ethnic stores but if you can't find it, just use the the thick cream from the top layer of a good quality can of coconut milk. Don't worry if you end up with less coconut milk to use with the rice-simply add enough water to reach the desired amount of cooking liquid. This recipe can easily be halved. If you like crunchy rice edges, cook the biko in muffin pans or brownie bar pans. Be careful when you pull it out of the oven; the caramelized brown sugar is very hot and can burn you if you try to taste it immediately. Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350°F. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10 to 15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9 ×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice. Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

BIKO

Steps:

• Soak rice overnight in the water.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
• Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
• Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.