Save this content for laterSave this content on your device for later, even while offline Sign in with FacebookSign in with your Facebook account Close

Treat yourself to the most decadent rice pudding around

By: Bonnie S. Benwick The Washington Post
August 30, 2017 Updated: August 30, 2017 at 4:30 am
0
photo - Lush Rice Pudding made in the slow cooker  MUST CREDIT: Photo for The Washington Post by Renee Comet
Lush Rice Pudding made in the slow cooker MUST CREDIT: Photo for The Washington Post by Renee Comet  

With this rice pudding in hand - made simply in the slow cooker and served with fresh fruit - you may need never try another recipe of its kind. I can't imagine anything creamier or more subtly flavored. Sushi rice is the surprise ingredient here; it softens and thickens in a rich blanket of cream and coconut milk.

LUSH RICE PUDDING

-

Yield: 8 to 12 servings

1 cup sushi rice 4 cups heavy cream 2 cups coconut milk, preferably Aroy-D brand 3/4 cup sugar 1/4 teaspoon fine sea salt 1 stalk lemon grass, gently smashed 2 tablespoons ginger syrup, such as Ginger People brand 1/4 cup crystallized ginger, finely chopped, for serving 1 1/2 cups sliced fresh peaches, for serving 1 1/2 cups blackberries, for serving

Procedure:

Place the rice in a fine-mesh strainer; rinse it until the water runs clear. Transfer to a slow cooker.

Add the heavy cream, coconut milk, sugar, sea salt, lemon grass and 1 tablespoon of the ginger syrup. Cover and cook on HIGH for 1 hour.

Reduce the heat to low; stir in the remaining tablespoon of ginger syrup. Cover and cook for 45 minutes. Discard the lemon grass. The rice pudding will be soupy; transfer to a heatproof container, cool and refrigerate until well chilled and set.

Let the rice pudding sit at room temperature for about 30 minutes before serving. During that time, toss together the crystallized ginger and sliced peaches in a bowl; let them macerate, stirring a few times. Cut some of the larger blackberries in half.

When ready to serve, spoon several tablespoons of the rice pudding into individual cups. Create a fruit layer with either the gingery peaches or the blackberries in each one, reserving a little of each fruit for garnish. Top the cups with the remaining rice pudding and garnish appropriately.

Note: You'll need a 5½-quart slow cooker; the pudding also can be cooked in a heavy-bottomed Dutch oven (bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for 2 hours).

Register to the Colorado Springs Gazette
Incognito Mode Your browser is in Incognito mode

You vanished!

We welcome you to read all of our stories by signing into your account. If you don't have a subscription, please subscribe today for daily award winning journalism.

Register to the Colorado Springs Gazette
Register to the Colorado Springs Gazette
Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Already a Subscriber? LOGIN HERE

Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Subscribe to the Colorado Springs Gazette

Some news is free.
Exceptional journalism takes time, effort and your support.

Already a Subscriber? LOGIN HERE

articles remaining
×
Thank you for your interest in local journalism.
Gain unlimited access, 50% fewer ads and a faster browsing experience.