Rice pudding with ginger, caramel & sesame crumbs

Rice pudding with ginger, caramel & sesame crumbs

By
From
The Desserts of New York
Makes
4
Photographer
Alicia Taylor

If there’s a city that can turn any sweet penchant into a craze, it’s New York. Case in point: rice pudding. Before rainbow desserts, cronuts and cupcakes, the creamy comfort food once reserved for the home kitchen or ethnic purveyor took on new life in the hands of a New York local who opened Rice to Riches, the first store in the world dedicated to rice pudding. He modeled his store on the gelaterias of Italy, with rice pudding abundantly displayed in tempting flavours from rocky road to French toast, and the concept took off. Gotham’s size means even niche persuasions start with a strong following.

This upmarket take, with an undertone of fresh ginger and decadently covered in dark caramel and sesame crumb, is an elegant ode to the rustic treat now immortalised in the rice pudding emporiums of New York and around the globe. Served in glasses, it’s equal parts comfort food and chic, and can be prepared ahead of time and rewarmed just before serving.

Ingredients

Quantity Ingredient
875ml milk
125ml pouring cream
110g caster sugar
finely grated zest of 1 lemon
1 cinnamon stick
8cm fresh ginger, peeled, cut into 2 cm pieces
150g long-grain white rice, rinsed under cold water
2 egg yolks, lightly beaten

Sesame crumb

Quantity Ingredient
50g plain flour
55g caster sugar
1 teaspoon sesame seeds, lightly toasted
50g unsalted butter, chopped, softened

Burnt caramel

Quantity Ingredient
110g caster sugar
60ml water
60ml pouring cream

Method

  1. Place the milk, cream, sugar, lemon zest, cinnamon and ginger in a saucepan over medium–high heat and bring almost to the boil, stirring to dissolve the sugar. Add the rice and stir to combine, then reduce the heat to low–medium and cook, stirring occasionally, for 35 minutes or until the rice is tender and the mixture is thickened. Cool slightly, then stir in the egg yolk until well combined.
  2. Meanwhile, preheat the oven to 180°C and line a baking tray with baking paper.
  3. To make the sesame crumb, combine the flour, sugar and sesame seeds in a bowl. Add the butter and, using your fingers, rub it into the flour mixture until a dough forms. Spread over the prepared tray and bake for 16 minutes or until golden and crisp. Cool completely, then break into crumbs.
  4. To make the burnt caramel, place the sugar and water in a saucepan over medium– high heat and bring to the boil, stirring until the sugar dissolves. Cook, without stirring, for 10 minutes or until it becomes a dark caramel. Remove from the heat. Gradually add the cream (be careful as the mixture will bubble and spit) and stir until smooth.
  5. Divide the rice pudding among four 200 ml serving glasses. Pour over the caramel and scatter with the sesame crumb. Serve warm or at room temperature.
Tags:
Desserts
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