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Caramelized rice pudding
Traditionally caramelized rice cake but turned into a pudding. Served with sponge toffee, toasted sesame, ginger, and coconut.
YIELDS
4
TO
6
Ingredients
- 2 cups glutinous rice, cooked
- 2 cups coconut milk
- 2 cups water
- 1 cup caramelized palm sugar
- 1 tablespoon salt
- 1 thumb ginger, peeled
- 1 tablespoon vanilla, optional
- 1 cup chocolate covered sponge toffee
- 2 tablespoons toasted sesame
- 2 tablespoons candied ginger
- 1/4 cup toasted coconut shavings
- 1/2 cup fresh jackfruit, optional
Directions
- Cook your rice as instructed on the package. In a large sauce pot, add sugar and three tablespoons of water and cook on medium-high heat until an amber colour is achieved. When the amber colour is achieved, turn off the heat and add water slowly. (Be very careful as sugar is extremely hot when caramelized)
- Once your water is incorporated, add coconut milk, ginger, salt, cooked rice, and any other spices you’d like. Bring mixture to a simmer and turn off the heat. Set aside to cool then leave in your fridge overnight.
- When cooled, scoop a cup of nom treap and garnish with coconut milk, sponge toffee, and toasted sesame seeds. You may also garnish with fruits, whipped cream, or even puffed rice. TIP: Add sugar and brulee the pudding before garnishing. This will absolutely amaze your guests! Enjoy!
