In Beijing, it’s easy to find fruits like carambola, rambutans, and dragonfruit in almost every major supermarket. However, I couldn’t for the life of me find a single lime in this city. I’ve bought them in Guangdong, but up north it’s a whole different story. Even Carrefour and the foreign import stores didn’t have them, nor did any of J’s Chinese-English picture dictionaries show "lime" alongside "apple", "banana", and
"durian". What I took for granted as a common grocery item in the US is, apparently, as exotic to Beijingers as a waxberry is to Americans.
I finally found limes at Jenny Lou’s near Dongzhimen station. I was so excited I bought in bulk (5 kilos maybe?). The cashier looked at me as though no other person had ever bought so many limes at once in this city.
What I wanted limes for was to make, in addition to Southeast Asian curries, this Coconut Lime Rice Pudding. A medley of sweet and tart flavors of the tropics out of a single pan. Lemons would not have added the same zing.
Besides tracking down the limes, making this dessert was incredibly simple. Including the time it takes to soak the rice, this can be done in about an hour without much conscious effort. In fact, I spent 45 minutes of that hour away from the stove, watching Ratatouille for the umpteenth time. I’m sure you can find another activity equally as fulfilling, while this delicious dessert cooks on the stove.
Coconut Lime Rice Pudding
Adapted from Gourmet
Serves 4
1/2 cup jasmine rice
a 13- to 14-ounce can unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
1 pinch salt
2 teaspoons fresh lime zest, finely grated
Optional for garnish: diced mangos or sweetened coconut flakes, toasted
In a bowl cover rice with cold water and let soak 30 minutes. Drain rice in a sieve. In a medium-sized sauce pan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil. Reduce heat and gently simmer uncovered, stirring occasionally, for 30 minutes.
Remove pan from heat and stir lime zest into mixture. Divide pudding among four glasses or custard cups. You can make the puddings up to 2 days ahead of time; just chill them in the fridge, covered.
Serve puddings warm or chilled, and garnish with mangos or toasted coconut if desired.
{ 4 comments… read them below or add one }
How absolutely true it is that finding lime in China is a frustrating proposition. In Shanghai, where I frequent, I’ve come to rely on City Shop. And even there one is not always guaranteed availability.
It is also interesting that I’ve yet to learn a proper Chinese name for lime. I was told to ask for “green lemon” (青檸檬) by a local friend. That is also the label given in City Shop. Is lime so foreign in China that there is not a proper name?
Delicious pudding! Good thing you found the limes.
Limes are always available in the Xinyuanli market, located on Xinyuanli (surprise!) just inside the 3rd ring road and up the road from the big Jingkelong. (If you don’t know Xinyuanli, it’s easy to find from the Capital Hotel–walk up the road that heads north from the Capital Hotel and at the big fork in the road (with the Jingkelong) just turn right. The market will be up the road on the right.)
I buy mine from stall 85.
Ooooh, wonderful! I tried making this last night, but the lime I used must not have been very good because I barely tasted the lime. It was also nowhere near as green as yours :( However, my brother loved it anyway. :D Thanks!