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Jasmine Rice Pudding

Jasmine Rice Pudding

recipe from 17 and Baking


1 1/2 c. water

3/4 c. basmati rice

1/4 tsp. salt

3 c. whole milk

3 bags of Jasmine Green Tea

1 c. heavy whipping cream

1/2 c. sugar

1 vanilla bean, split lengthwise


Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. In the meantime, pour the milk into a small saucepan. Submerge the teabags in the milk, keeping the paper tags out of the liquid and away from the stove burner. Bring to a simmer, then remove from the heat and let sit uncovered until the rice is cooked (about 10 minutes).


Add the tea-infused milk, cream, and sugar to the rice. Scrape in the seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally.


Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.

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Taken on February 14, 2010