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–+ servings

Ingredients

Yields: 5 servings

Brown Butter Caramel Rice Pudding

  • 50 g butter
  • 90 g sugar
  • 3 g salt
  • 800 ml milk
  • 200 ml cream - can be substitute for milk
  • 50 ml coconut milk - optional
  • ½ tsp vanilla extract - or 1 vanilla pod
  • 150 g sushi rice - I used calrose

Toppings

  • 100 g yogurt
  • 3 kiwis
  • 1 large mango
  • 1 red dragonfruit
  • 1 white dragonfruit
  • plus any other fruit you’d like - really; pomegranates, pineapples, bananas, oranges would all work well!

Method

  • Melt and brown the butter in a deep saucepan or pot over medium heat. Once little specks of brown start to appear at the bottom of the pan and the butter starts to colour and smell real nutty, add in the sugar and salt, turn the heat down to low. Stir until the sugar dissolves, careful not to let the sugar burn. This should take 2-3 minutes.
  • Once all the sugar has melted and you get a nice brown caramel (though it might look slightly split at this point), add in roughly 50ml of milk. The caramel will hiss and steam, but what’s important here is to keep whisking and stirring it so the caramel doesn’t seize and solidify into chunks. Once you get a nice smooth paste, add in more milk a bit at a time, whisking as you go. Once all the milk has been added, add in the cream, coconut milk, and vanilla extract.
  • Give the sushi rice a quick rinse to remove the excess starch, and add it to the milk mixture. Turn up the heat, and once the mixture comes to a boil, turn it down to a simmer. Cook uncovered for 30-35 minutes, until the rice is cooked through but not mushy. Make sure to stir it every 5 minutes or so, just to make sure the rice doesn’t stick to the bottom of the pan.
  • Once the rice is cooked through, remove the pan from the heat. It might look a bit watery at this point, but don’t worry, it’ll thicken up as it cools down. When it’s sufficiently cool, transfer to a container and keep in the refrigerator until needed. The rice pudding is best eaten cold.
  • Cut the fruits up into bite-sized chunks. (They really don't have to be cubes, the only reason I did it was to give it that bara chirashi look. :P)
  • To serve, place a few spoonfuls of rice pudding into the bottom of your bowl. Top it with some yogurt, then pile on your (perfect cubes of) fruits!