Creamy Golden Monkey Rice Pudding
A simplified pudding, lacking the spices of your traditional rice pudding so the focus is really on the subtle tea flavor.30 m 2
- 1 3/4 c. hot water
- 2 1/2 tbsp. loose Adagio Golden Monkey tea
- 1 c. jasmine rice, uncooked
- 1/4 c. heavy cream (divided)
- 1/4 c. milk
- 1 egg yolk
- 3 tbsp. sugar
- 1 tbsp. honey
Brew the tea in hot water for 10 min. Strain and discard leaves.
Combine rice and brewed tea and cook, covered, on medium-low heat for 10 min., stirring occasionally.
Add 2 tbsp. of cream, and continue cooking at this temperature, uncovered, for 5 more min. Keep a close eye on it at this point so the rice doesn't burn on the bottom.
Remove from heat. Add milk and remaining 2 tbsp. cream. Stir in the egg yolk quickly, then add sugar and honey.
Return to burner and let thicken at a simmer for 5 min. Serve hot!