Caramel peach congee brûlée

Name: Caramel peach congee brûlée
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 2 drops of vanilla extract; 3 peaches, skinned and pitted; 2 tbsp salted butter; 30 g/1 oz/2½ tbsp muscovado/soft brown sugar; 8 tbsp caster/granulated sugar; 100 g/3½ oz/heaped ½ cup Thai fragrant rice or any short-grain rice; 800 ml/28 fl oz/3½ cups coconut milk; 3 tbsp soft brown sugar; a pinch of salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

The triple comfort whammy of musky rice, creamy coconut and floral vanilla mediate with the fragrant freshness of the peach beautifully in this dish. Caramelizing the fruit in this way makes for a warmly sweet alternative to the hospital-ward, boiled-to-anaemia peach.

Ingredients

100 g/3½ oz/heaped ½ cup Thai fragrant rice or any short-grain rice

Method

Soak the rice in cold water for 4 hours or overnight, then rinse and drain.

Put all the main ingredients in a heavy-based saucepan and bring to the boil, then turn the heat down to low and simmer gently until you have a good thick porridge, stirring occasionally to prevent sticking. This will take about 30 minutes. Once the grains are cooked through, remove from the heat.

Set a