Ashley Thai Rice Pudding

Rice Pudding

Rice Pudding

This recipe serves 8-10 people.

3/4 cup plus 2 tablespoons Arborio rice
4 cups whole milk, split out
1 cup sugar
1 teaspoon salt, divided 
1 vanilla bean, split
1/4 cup water
2 teaspoons powdered gelatin
3 egg yolks
1 1/2 tablespoons vanilla bean paste
3/4 cup sour cream
3/4 cup whipping cream
Pistachio brittle garnish (get recipe here)

STEP 1 Preheat oven to 325 degrees F. In a saucepan combine 2 ¾ cups of milk, rice, ¼ cup + 2 tbsp of sugar, ½ tsp salt, and vanilla bean. Bring to a simmer and then transfer mix to a oven-safe dish.  Bake until all the liquid is absorbed, about 40 minutes. Remove from oven, cover, and set aside to cool. 

STEP 2 In a small bowl, add powdered gelatin over top of ¼ cup of water. Allow to sit for at least 5 minutes. 

STEP 3 In a medium saucepan over medium heat, combine 1 ¼ cup + 2 tbsp whole milk, ½ cup + 2 tbsp of sugar, vanilla bean paste, and ½ tsp salt and cook until it reaches 180 degrees F.

STEP 4 Whisk together egg yolks in a bowl. Adding a few tbsp at a time,  whisk in the hot milk from the saucepan. Once the egg yolks are very warm,  whisk them into the milk mixture that is in the saucepan. While whisking, allow the mixture to simmer until it reaches 170 degrees F.

STEP 5 Add in the bowl of gelatin water to the saucepan and whisk until it is dissolved. 

STEP 6 Remove the vanilla bean from the cooked riced and then add the saucepan mixture to the rice, mixing to thoroughly combine. 

STEP 7  Refrigerate for 2 hours until the mixture is cool. Stir in the sour cream and store in the fridge while mixing cream.

STEP 8  Using an eclectic mixer,  beat cream until it forms stiff peaks. Fold into the rice mixture and refrigerate a final time before serving. 

FIN. Serve cold and topped with my pistachio brittle.

Special kitchen equipment needed:
click on the image to find out more.

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