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Nutrition Facts
Serving Size 1 (228g) Recipe makes 5 servings The following items or measurements are not included below: 1/2 lemons, zest of
Calories 363
Calories from Fat 108		(29%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 282mg		11%
Potassium 172mg		4%
Total Carbohydrate 60.2g		20%
	Dietary Fiber 0.5g	2%
	Sugars 45.1g
Protein 4.9g		9%
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Jasmine Rice Pudding

Recipe #395994 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DrGaellon
Oct 23, 2009

Adapted from a recipe in The Craft of Baking by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats http://bit.ly/149URy

1
Combine rice, cinnamon and lemon zest in a medium saucepan. Toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
2
Add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. Add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. Add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. Add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
3
Remove from heat and stir in creme fraiche. Serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (Place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. Leave cinnamon and lemon zest in; they will continue to add flavor. Discard just before serving.) Serve cold, or reheat gently in a saucepan, adding more milk if too thick.