Ingredients:
Rice:
2. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt.
3. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands, and absorbs all the liquids, 30 minutes. (If the pan is not oven-proof, transfer the rice and liquid to a metal or glass baking dish and cover with aluminum foil). If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove if from the oven, leave it covered, and set it aside.
- 1/2 cup plus 2 T jasmine rice or basmati rice
- 1/4 cup sugar
- 1 (13 1/2-fluid ounce) can coconut milk
- 1 cup whole milk
- 1/4 t salt
- 1 vanilla bean (or 1 T vanilla extract)
- 1/2 cup plus 2 T sugar
- 1 cup whole milk
- 2 cups heavy cream
- 5 egg yolks
- 1 egg
Directions:
1. Preheat the oven to 325 degrees F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat.
2. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt.
3. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands, and absorbs all the liquids, 30 minutes. (If the pan is not oven-proof, transfer the rice and liquid to a metal or glass baking dish and cover with aluminum foil). If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove if from the oven, leave it covered, and set it aside.
Hope You Enjou
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Sweets