Zerda Wa Haleeb Layered Rice Pudding
Created by our ‘Best use of Rice’ Zest Quest Asia winners, Verity, Emma, and Victoria from Milton Keynes College. A luxurious layered dessert of saffron and jasmine rice pudding with sweet rhubarb compote, frosted pistachios, rose water, and delicate tuile for texture.
- 0-30 minutes
- Easy
- 4 Portions
Method
Ingredients
Ingredients
- 200g Tilda Jasmine Rice
- 400g Kerrymaid Single Cream
- 150g Kerrymaid Double Cream
- 600g milk
- 150g sugar
- 4 pinch saffron
- 10g rose water
- 50g pistachios
- 1g vodka
- 20g caster sugar
- 200g rhubarb
- 100g sugar
- 1g vanilla paste
- ½ orange, zested
- 1 orange, juiced
- 20g water
- 30g sugar
- 24g water
- 15g melted Kerrymaid Baking Block
- 15g flour
- Edible Rose Petals
Method
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Bring the 100g rice to a boil in the 200g single cream and 300g milk with 75g Sugar over a low heat until cooked, approx. 30 minutes. Repeat with the other rice and add saffron. Use the double cream to let rice pudding back after cooked.
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Chop the rhubarb and place in a little water with 100g sugar. Cling film the plastic bowl very tightly. In the Panasonic oven set it to microwave and microwave the compote on program 3 (4 minutes burst). Allow to cool and mix to a rough paste.
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In a bowl add a drop of vodka to the pistachios and then toss in the caster sugar. It will stick to them and then let them dry before baking on program 4 so they are frosted. Chop roughly for garnish.
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When ready to serve, layer alternating layers of puddings in a martini glass, top with preserve and pistachios to garnish and saffron coral tuile.
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Pistachios program 4 – convection 170C 9 minutes Mix together then spread on baking paper / silicone matt.
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To make the tuile, mix the soft butter, flour, water and sugar in a bowl. To make the tuile spread thinly in the silicone mat and place on cold tray. Sprinkle with rose / pistachio. Bake 170C until golden program 4.
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Pipe / spoon the rippled rice pudding into glasses with rhubarb compote at base. 100g rice pudding per glass