Arborio Rice Pudding - Pineapple Rum Chip - Coconut Gel - Fresh Mango - Basil - Japanese Puffed Rice - FD Banana - Pineapple Sorbet
Rice pudding for the summer season. Had great results using the arborio rice and cooking it low and slow. The creaminess comes mostly from the arborio rice as we are only using Hokkaido milk and no cream or eggs. I am a huge fan of Hokkaido milk as it is very tasty and naturally sweet, perfect for pastry!
After many trials errors the puffed rice was best using japanese rice. Cooked, dehydrated and puffed in hot oil. The biggest challenge was the oil. Getting it hot enough to puff with the minimum amount of time in the oil to prevent browning or color, wanting to keep it white as possible. Finally figured out to use Crisco which kept it white and did not add any oil flavor to the rice. After frying and cooling to room temperature the residual oil left on the rice actually coats each rice kernel and also prevents it from taking on humidity and becoming soft, something that is a big problem for us in the hot and humid Hong Kong weather.
Also extatic to have the crucial detail plates available here in Hong Kong, makes a simple dessert look quite modern.
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