Name: Japanese Rice Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4-6
Ingredients: 1 cup Japanese short-grain rice, rinsed until water runs clear; 2 cups water; 2 cups whole milk; 1 cup coconut milk; ⅓ cup granulated sugar, or to taste; ¼ teaspoon salt; 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract); 2 tablespoons mirin (Japanese sweet rice wine); 2 tablespoons honey; 1 cinnamon stick (optional); 2 cardamom pods, lightly crushed (optional); Fresh fruit for serving (such as sliced mango, kiwi, or berries); Black sesame seeds or matcha powder for garnish

Instructions

Cook the rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until the water is absorbed and the rice is tender.
Add the milk

Once the rice is cooked, add the whole milk, coconut milk, sugar, salt, vanilla seeds or extract, mirin, and honey. If using, add the cinnamon stick and cardamom pods. Stir well to combine.
Simmer gently

Bring the mixture to a gentle simmer over medium-low heat. Cook uncovered, stirring frequently to prevent sticking, for about 25-30 minutes or until the mixture has thickened to a creamy consistency. The rice should be very tender and the pudding should coat the back of a spoon.
Adjust sweetness

Taste the pudding and adjust the sweetness if necessary by adding more sugar or honey. Remove from heat and discard the cinnamon stick and cardamom pods if used.
Serve and garnish

The pudding can be served warm or chilled. For warm serving, divide into bowls immediately. For chilled pudding, transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours. Serve garnished with fresh fruit, a sprinkle of black sesame seeds, or a light dusting of matcha powder.

Japanese Rice Pudding

Ingredients

Instructions

Nutritional Information

Japanese Rice Pudding is Also Known As