RCI-DS.001.0288.001
Jasmine Rice Pudding
Serves 6 to 8.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 quart
- jasmine tea leaves or a few drops jasmine essence (available at specialty and Asian food markets)1/4 cup
- 1 1/3 cups
- 1 teaspoon
- 1 tablespoon
- 1 1/2 cups
Method
1
Bring the whole milk to a gentle simmer in a heavy-bottomed saucepan over medium heat, stirring occasionally to prevent scorching.
2
Add the jasmine tea leaves to the hot milk and let steep for 5–8 minutes until the milk is fragrant and lightly infused with jasmine flavor.
6 minutes
3
Strain the jasmine tea leaves from the milk using a fine-mesh sieve, pressing gently to extract all flavor, then return the infused milk to the saucepan.
4
Stir in the jasmine rice, salt, and butter until the butter is fully melted and the rice is evenly distributed in the milk.
5
Reduce the heat to low and simmer the rice and milk mixture, stirring frequently to prevent the rice from sticking to the bottom of the pan.
30 minutes
6
When the rice is very tender and has absorbed most of the milk, add the sugar and stir until fully dissolved.
7
Continue simmering for an additional 5–10 minutes, stirring occasionally, until the pudding reaches a creamy, porridge-like consistency.
7 minutes
8
Divide the jasmine rice pudding into serving bowls while still warm and serve immediately.