15 Grain Rice Mix and Coconut Rice Pudding

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For this recipe use...

SERVINGS

50 servings

INGREDIENTS

1 lb. House Foods 15 Grain Rice Mix
8 lbs Sticky Rice
To taste: Sugar
*1 gallon Coconut Crème Anglaise
10 pints Strawberries, sliced

DIRECTIONS

Soak sticky rice overnight and steam in a rice cooker. Once cooked, lay out on a sheet pan and season with 3 quarts of Coconut Cream Anglaise. Taste and adjust sweetness. Set aside.
Cook 15 grain rice mix and lay out on a sheet pan to cool. Once cooled fold in with the sticky rice. Adjust for sweetness by adding more sugar or creme anglaise.
Dice strawberries and place in the bottom of a martini or parfait glass. Place the coconut rice on top and place a dollop of the Coconut Crème Anglaise on top and brulee with a torch.

*Coconut Crème Anglaise (Bottom of Form)
Ingredients
3 qt heavy cream
1 qt coconut milk
3 Tbsp vanilla extract
64 egg yolks
6 cup white sugar

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Chill and set aside.





Note This recipe can be made vegan by omitting the coconut anglaise and replacing it with coconut milk and sugar.

Created by Chef Rob Lam