Home / Vanilla Rose Rice Pudding
- Components Of Recipe
-
Vanilla Rose Rice Pudding
-
Italian Meringue
-
Final Assembly
Vanilla Rose Rice Pudding
500g (17.6oz) | |
2g (0.1oz) | |
167g (5.9oz) | |
30g (1.1oz) | |
667g (23.5oz) | |
200g (7.1oz) | |
100g (3.5oz) | |
67g (2.4oz) | |
12g (0.4oz) | |
Method of Preparation
- Bring water and salt to a boil.
- Add rice, and boil for 5 minutes.
- Strain rice, and rinse with water.
- In another pot, bring milk and to a boil.
- Add rice, and return to a boil.
- Reduce heat, and simmer for 10 minutes.
- Remove from the stove and add sugar, then cream #1.
- Cool in refrigerator, then add rosewater.
- Whip cream #2 to soft peaks, and fold into cold rice pudding.
Italian Meringue
125g (4.4oz) | |
250g (8.8oz) | |
300g (10.6oz) | |
Method of Preparation
- Bring water and sugar to a boil.
- Place into a mixing bowl of a stand mixer, and add hot syrup.
- Whip everything on high until it reaches full volume, and is cool.
Final Assembly
- Place into the bottom of desired glass.
- Fill the rest of the glass with the rice pudding.
- Pipe some meringue in the center of the pudding, and garnish as desired.
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