Jasmine Rice Pudding
Chef Pichet Ong shows you how to make delicious jasmine rice pudding.
In a large saucepan, combine three milks, cinnamon, vanilla seeds and pod, if using, and salt. Place over medium-high heat and bring to a boil. Add rice, return to a boil, stirring and scraping the pan so that the rice does not stick. Reduce heat to low and simmer, uncovered, stirring occasionally, until all liquid has been absorbed by the rice and rice is tender, 25 to 30 minutes. Do not let mixture brown.
Remove rice from heat and immediately stir in sugar until dissolved. Stir in raisins. Set aside and let cool completely.
Place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat cream on medium speed until soft peaks form.
Fold whipped cream and lime zest into cooled rice pudding, until mixture is loose and rice kernels are separated. Divide among 6 bowls. Top each with a scoop of passion fruit sherbet and passion fruit seeds, if desired.
To replace the coconut milk, just use more milk or if you want a fruit flavor, use a fruit juice. To make in the rice cooker, follow instructions in part 1, but pour into the rice cooker, when time is ccompleted, pull the insert, carefully, put on hot matt and proceed with part 2.
Passion fruit dessert : Easy and DELICIOUS !!!
1 cup condesed milk
1 cup passion fruit juice
125g dark chocolat shopped
Mix everything , and refrigerate for 6 hours or more
How would I adapt recipe this to making in a rice cooker?
Can this be made with something other then coconut mulk (I am very alergic to coconut)? If so, what should I use?