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.
This custard is just thick enough to hold the rice in suspension. The grains are evenly dispersed and won’t sink to the bottom.
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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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