It seems there are a few puddings (che) in Vietnamese cuisine which can be sered either warm or cold depending on the seasons. These are similar or same as kheer or payasam in India and are equally hearty. I have tried a hearty warm Black eyed peas and Rice Pudding from Wandering Chopsticks and it turned out to be hearty and perfectly warm for chilly nights. In summer serve this chilled.
Black Eyed Peas: cooked :1/2 cup
Glutinous Rice: 1 cup (I used Ambeh More Rice)
Water: 2 cups +
Sugar: 1/2 or as per taste
Coconut Milk: 2 cups or more
Presoak and cook the black eyed peas. I normally pressure cook it without soaking and this worked this time as well. Pre soaking redues the cooking time. Wash and keep the rice ready.I used Ambe more or Ambe Mohar Rice which is a variety of glutinous rice available in India. Glutinous rice is also known as sticky rice,waxy rice or sweet rice.
Boil water (2 cups) in a heavy bottomed sauce pan. If your beans is not cooked,add the presoaked beans and cook for about 20 minutes or more till soft.Then Add coconut milk ,rice,sugar,mix well and bring to boil. Reduce and let it simmer for about 20-30 minutes or more till the rice gets cooked and a consistency of porridge is reached. .Serve warm in bowls.
The che thickens on sitting and you can see my che has turned thick and very creamy.I prefered it a bit thick but on sitting it turned very thick.It could also be because of the type of rice.You can add more water and coconut milk or even sugar to suit your taste and consistency and heat it through. Whatever it is it was very hearty and perfect.
This also visits AWED: Vietnam at Priyas, an event by DK.