Francisco Migoya

Warm Jasmine Rice Pudding

Preparation info
  • Yield:

    1.31 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 1.15 kg 2 lb 8.48 oz 87.79

Method

  1. Combine all of the ingredients in the Thermomix (see Note).
  2. Set to speed 3 and cook for 11/2 hours at 90°C/195°F, or until thickened. The jasmine rice should be completely cooked and puréed into the cream; the rice is the thickener for this pudding.
  3. Transfer to an insulated thermal container for service; use a h