One of my favorite types of white rice is fragrant Jasmati, so I came up with this recipe as a way to use some I had left over. If you’re using leftover rice that was salted for cooking, omit the pinch of salt in the recipe list below.
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This custard is just thick enough to hold the rice in suspension. The grains are evenly dispersed and won’t sink to the bottom.
I don't know if this recipe was that rewarding to make. I really liked the flavor but I was upset at the time because one of my boyfriend's friends got drunk and ate several of them right out of the ramekin and I woke to find there weren't enough for our dinner party. Anyway, I love the ginger flavor in this but I think they were a little complex to make given the returns. My caramel was a little on the sticky side so it didn't fuse as nicely to the pudding as I would have liked.
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