Jasmine extract is a Thai staple that adds a floral note to this creamy rice pudding.

Martha Stewart Living, March 2001


Credit: Sang An

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. Remove from heat, cover, and let steep 20 minutes. Strain milk if using tea leaves; set aside.

  • Bring 3 cups water to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low, cover, and cook until rice is tender and liquid has evaporated, 15 to 20 minutes. Stir milk, butter, and 1/2 cup sugar into rice. Cover and cook over medium-low heat, stirring occasionally, until sugar is dissolved and the pudding is thick, about 30 minutes.

  • Spoon pudding into dessert dishes, and cover with plastic wrap to prevent skin from forming; set aside in refrigerator. Place remaining cup sugar in a medium skillet over medium-low heat. Cook, without stirring, until dark amber in color, about 15 minutes. Pour caramel over top of each pudding. Serve immediately or at room temperature.