Green Pekoe Rice Pudding
The tea not only adds a subtle flavor to the coconut, milk, and rice in this recipe but also imparts a beautiful color and texture.1 h 45 m 2
- 2 tbsp. green pekoe tea leaves
- 2 c. hot water
- 3/4 c. jasmine rice, uncooked
- 2 tbsp. butter
- 1 15-oz. can coconut milk
- 1 15-oz. can evaporated milk
- 3 large eggs
- 1 c. sugar
Brew tea in water and steep 5 min. Remove tea leaves.
Reserve 1/2 c. brewed tea. Heat remaining 1 1/2 c. brewed tea to a boil with the butter. Add rice and simmer 15 min.
Combine coconut milk, evaporated milk, 1/2 c. brewed tea, sugar, and eggs in a bowl. Whisk together until sugar and eggs blend with the rest of the ingredients thoroughly. Stir in cooked rice. Pour mixture into a buttered baking dish and bake at 325 degrees for 1 hour 15 min. After an hour, check to see whether an inserted knife just comes out clean. The pudding cooks a bit more after it is removed from the oven.
Refrigerate and serve cold.
prep time: 15 min. cook time: 14 min. for the rice plus 1 hour 15 min. to bake the pudding