Today we have a guest post from a passionate chef, David S who urges us to try Thai Pineapple and Mint Rice Pudding
Thai Pineapple and Mint Rice Pudding
The dish I will be talking about today is a Thai pineapple and mint rice pudding made with sticky rice.
This truly is one of the most fantastic desserts I’ve ever had, full of vibrant bursting flavours and aromas.
The concept is pretty much the same as a standard rice pudding, however this Thai version uses a different type of rice (jasmine) which makes all the difference.
I stumbled across this recipe at a food convention in London in 2018. The day itself was an Asian themed food celebration/festival. While walking through the convention I suddenly smelt bursting flavours of Vanilla, spiced pineapple and mint. This immediately got my attention so I thought I better investigate. This was probably one of the best decisions of my life as I’ve never looked at rice pudding the same again.
Recipe
- 100g jasmine rice
- 80 g caster sugar
- 1 vanilla pod
- 1 cinnamon stick
- 1 star anise
- 1 punch of nutmeg
- 600 ml double cream
- 200 ml coconut milk
- 300ml milk
- 2 tablespoons coconut milk powder
- 200g of pineapple (fresh is better)
- 75g dark brown sugar
- A few sprigs of fresh mint
Method
Combine rice and all other items (with the exception of the pineapple, sugar and mint), cook slowly on a low to medium heat for roughly 30-35mins, add more liquid if required. Meanwhile chop pineapple to 1 by 2 inch pieces, bake in the oven with brown sugar on 170degrees for 20mins, leave to cool.
Finely chop mint or blitz fresh mint with a handful of caster sugar. The mint and sugar will become stiff within a few hours as the moisture from the mint gets absorbed by the sugar.
Ladel a portion of rice pudding in to a bowl, top with pineapple and mint or mint sugar.
Heaven
Enjoy.