Koshihikari Rice Pudding, Earl Grey Custard and Poached Quince - Chef Recipe by Jordan Garcia

Ingredients

Rice pudding:

160 g raw koshihikari rice
87 g sugar
450 g milk
1 vanilla bean, scraped
25 g creme fraiche

Earl Grey custard:

250 g milk
2 Earl Grey tea bags
1 vanilla bean, scraped
94 g sugar
42 g egg yolks

Quince:

1 quince, peeled and quartered
200 g white wine
100 g sherry
150g sugar

Method

Rice pudding:

Rinse the koshihikari rice briefly under cold water to remove some starch.

Steam the rice until it’s tender but still holds its shape. (using rice cooker).

In a saucepan, heat milk with sugar and vanilla until the milk is steaming hot - be careful not to let it boil or burn.

Add the steamed rice to the hot milk mixture. Cook gently over low heat, stirring often, until the mixture thickens to a creamy consistency.

Remove the pan from the heat and stir in the crème fraîche.

If the pudding feels too thick, gradually add the remaining 50 g of milk a little at a time until you reach your preferred consistency.

Let the pudding cool before serving.

Earl Grey custard:

Slowly heat 250 g of milk with 2 Earl Grey tea bags and vanilla. Once hot, remove from heat and strain out the tea bags.

In a bowl, whisk together egg yolks, sugar, and corn flour until smooth.

Gradually pour the hot milk into the egg mixture, whisking constantly to combine.

Strain the mixture back into the saucepan and cook gently over low heat, stirring constantly until the custard thickens and the flour is fully cooked. Cook it till it gets thick like mashed potatoes. Lumps are okay.

Remove from heat and chill the custard in the fridge.

Once chilled, blend the custard with a small amount of milk until smooth and creamy.

Poached Quince:

Reduce sugar, wine and sherry by 25%.

Add in quince and poach until tender.

Let cool and portion into bite-size cubes. Store in syrup.

Assembly:

Fill a suitable bowl with about 2 parts rice pudding and top with 1 part Earl Grey custard. Smooth the custard flat and coat in a layer of raw sugar and brulee the sugar until caramelised and it forms a crust.

Top the bruleed sugar with 5-6 pieces of quince and your choice of ice cream.

Serve immediately.

Recipe provided by Annata