Simmering Sweetness – Mochi Rice Pudding

Simmering Sweetness – Mochi Rice Pudding

Over the years, I really never warmed to the idea of rice pudding. I have had it over and over, in varying degrees of chefdom expertise, expecting it to somehow be different. But regardless of what diner, colorful commercial packaging or elevated restaurant, the promise and the hype never seem to gel into deliciousness for me. It is, after all, pudding with rice in it. If the pudding were silkier… if the rice was less rice-like and more like tapioca…

Some time ago I received a package of mochi rice from Marx Foods in one of the numerous contests I entered. I thought the tiny, delicate, ovaline pearls were intriguing but I really had no desire to cook them down and smash them into a translucent, elastic paste. Mochi, or glutenous rice is a super starchy, somewhat sweeter rice typically used in Asian sweet cake preparations.

I thought that one day I might try a hand at rice pudding… Plate Fodder style.

Glutenous rice can be deceiving. Even with it’s diminutive and fragile grains, it still needs a considerable amount of cooking in order to fully hydrate and release all those starches.

Spiced Mochi Rice Pudding
Serves 4 to 6
Ingredients
2 Cups Milk
1 1/2 Cups Coconut Milk – Divided
1/3 Cup Mochi Rice
1 Egg
1/4 Teaspoon Salt
1/4 Cup Light Brown Sugar
1 Teaspoon Vanilla Extract
1/4 Teaspoon Cinnamon
3 Cardamom Pods
1 Tablespoon Orange Marmalade
1 Tablespoon Candied Citron – Minced (I’ve used Candied Starfruit)
2 Tablespoons Castor Sugar (for Topping)
Large Sauce Pan With Lid
Small Mixing Bowl
Spatula
Whisk

In the sauce pan bring the Milk, 1/2 Cup Coconut Milk, Rice, Cardamom and Salt to a boil
Boil for 1 minute stirring constantly to prevent sticking
Reduce the heat to low, cover, and simmer for 20 minutes – stirring occasionally
Remove the lid and cook another 10 minutes – stirring constantly
Remove from the heat and remove the cardamom pods
Beat together the egg, vanilla and brown sugar in a small bowl
While whisking the egg / sugar, gradually add 1 cup of the rice mixture to the bowl in 1/4 cup amounts
Whisk well between each addition

Add the egg / rice mixture back to the sauce pan and whisk well to combine
Add in 1/2 Cup of coconut milk and stir to combine
Return the heat to medium low and cook (Stirring Constantly) until the pudding thickens
Add the marmalade, minced candied fruit and cinnamon; fold well to combine

The pudding can be served warm or chilled, but I prefer it warmed and served with sweetened coconut milk

In a small sauce pan, heat the remaining coconut milk and castor sugar over medium heat until the sugar is melted and the milk begins to bubble
Pour a couple of tablespoons of sweetened milk over each serving

2 thoughts on “Simmering Sweetness – Mochi Rice Pudding

  1. So Toby, you finally caught on to glutinous rice as dessert. There are loads of Asian sweet and savoury desserts that use glutinous rice. I think you will love them 🙂

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