By Madison Tucker
Chef Reid’s Jasmine Rice Pudding with Citrus Caramel Sauce
17 steps
Prep:10minCook:1h
Updated at: Thu, 28 Nov 2024 05:27:53 GMT
Nutrition balance score
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Ingredients
6 servings
Blanched Jasmine Rice
Jasmine Rice Pudding
jasmine rice
blanched
3 ½ cupsvegan whole milk
0.5vanilla bean
split and seeds scraped
¼ cupsugar
divided into halves
3 Tbspvegan cream
Citrus Caramel Sauce
Instructions
Blanched Jasmine Rice
Step 1
Combine all ingredients in a medium saucepan
Step 2
Bring to a boil over high heat
Step 3
Once boiling, strain the rice and rinse under cold water
Step 4
Once boiling, strain the rice and rinse under cold water
Jasmine Rice Pudding
Step 5
Add the vegan whole milk, half of the sugar (1/8 cup) and vanilla bean to a large saucepan
Step 6
Bring the mixture to a simmer
Step 7
Add the blanched jasmine rice and simmer on low heat for 20-25 minutes, stirring frequently
Step 8
Add the vegan heavy whipping cream and remaining sugar (1/8 cup)
Citrus Caramel Sauce
Step 9
Combine the vegan heavy whipping cream, orange zest, lemon zest, and salt in a small saucepan
Step 10
Bring the mixture to a simmer, turn off heat, and let sit for 10 minutes
Step 11
Put sugar in saucepan on medium heat and let sit, swirling the pan every 20 seconds, until mostly melted and turned amber in color
Step 12
Stir the caramel with a heat-proof rubber spatula until smooth and completely melted
Step 13
Immediately add the butter to the pan to deglaze
Step 14
Slowly pour the cream into the caramel (half of the cream at a time)
Step 15
Strain the zest from the caramel
Step 16
Add to rice pudding, warm or cooled
Step 17
Enjoy!
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