Jasmine Rice Pudding with Citrus Caramel Sauce
Courtesy of the Nathaniel Reid Bakery, St. Louis, MO, a delicate Jasmine rice pudding topped with a refreshing citrus caramel sauce.
Servings 6
Ingredients:
Blanched Rice
- 1/2 Cup Jasmine Rice
- 16 oz Water, Cold
- pinch Sea Salt
Pudding
- Blanched Rice, Prepared from step 1
- 3 1/2 Cups Prairie Farms Whole Milk
- 1/2 Vanilla Bean, split Scraped paste from inside
- 1/4 Cup Sugar
- 3 Tbsp Prairie Farms Heavy Whipping Cream
Citrus Caramel Sauce
- 1/3 Cup Sugar
- 2 Tbsp Prairie Farms Unsalted Butter
- 1/3 Cup Prairie Farms Heavy Whipping Cream
- 2 Tbsp Prairie Farms Heavy Whipping Cream
- 1 Orange zest from outer peel
- 1 Lemon zest from outer peel
- pinch Kosher Salt
Directions:
Pudding
- Add rice to a pot of salted cold water. Bring to a boil. Remove from heat, strain and rinse under cold water. Set aside.
- In a medium sauce pan, add milk, vanilla bean paste and half the sugar. Bring to a simmer. Add rice and continue to cook on low for 20-25 minutes. Stir often to prevent scorching.
- Add cream and remaining sugar. Stir pudding to blend. Set aside or chill if you prefer to serve pudding cold.
Citrus Caramel Sauce
- In a small pot, add cream, butter, zests from fruit and a pinch of salt. Simmer for about 10 minutes to infuse the flavors.
- In a separate pot over medium high heat, add sugar, cooking down into a golden brown caramel base. Stir frequently to prevent burning.
- Remove from heat and immediately add half the infused cream, whisking to deglaze the pan. Slowly add the remaining cream mixture to incorporate.
- Strain the caramel mixture through a metal sieve to remove the zest.
- Serve rice pudding warm or cold, topping with warm caramel sauce as desired. Garnish with fresh lemon and orange zest. Refrigerate any leftovers.
