Gastronomixs

Rice pudding

This dessert is served cold. Use pudding rice (short-grained white rice) which absorbs a lot of liquid during cooking, giving it a rich and full flavour.

Rice pudding

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Ingredients

1

 

vanilla pod, split lengthwise

300

g

pudding rice (short-grained white rice)

240

g

coconut milk

600

ml

water

120

g

sugar

4

sprigs

mint

 

As needed:

salt

1

 

zest of lemon, lime, and orange

240

g

whipping cream, whipped lightly

2

stalks

lemongrass

Preparation method

  • Mix the water, coconut milk, and sugar in a pan.
  • Add the herbs and spices.
  • Bring the liquid to the boil and simmer gently for a few minutes.
  • Pour the liquid through a fine-meshed sieve into a pan.
  • Add the rice to the mixture and cook until done. Stir through the rice a few times whilst cooking.
  • Allow the mixture to cool and mix through the lightly whipped cream.
  • Spoon the rice pudding into a mould and press down well. Set to cool completely in the refrigerator.
  • Remove the pudding from the mould and serve cold.

Serving suggestions

  • Variation tip: for the classic version of the dessert add cinnamon, currants, raisins, and apple for extra flavour. If you do this, leave out the mint, citrus fruits, and lemongrass and replace the coconut milk with whole milk.
  • As a dessert on its own with lime sorbet and apricots.
  • As part of a dessert with components of citrus fruits and coconut.

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