My daughter entered into a local rice cooking contest and her dessert won 1st place! She worked for weeks coming up with and perfecting her recipe. After tasting it I thought the judges would be crazy if they didn't give her first place. Of course they weren't crazy and that is exactly what she got! Here is her award winning recipe.Ingredients:
1 ½ cups milk
½ cup heavy cream
1/3 cup sugar
¼ teaspoon salt
½ habanero pepper
3 tablespoons cocoa
¾ teaspoon cinnamon
1 ½ cup cooked minute rice
1 egg, 2 egg yolks, beaten
½ teaspoon vanilla
1 tablespoon butter
4 tablespoons Turbinado sugar (Sugar in the raw)
Directions:
Put heavy cream, 1 cup of milk, ½ cup heavy cream, 1/3 cup sugar, ¼ teaspoon salt, and half a habanero pepper in saucepan. Cook on medium for 25 minutes, stirring often. Take out pepper and pour mixture into a handheld, fine mesh strainer. Pour back into another medium sauce pan, add 3 tablespoons cocoa, ¾ teaspoon cinnamon, and 1 ½ cup cooked minute rice. Cook on medium until thick and creamy. Add beaten eggs and ½ cup milk. Cook 2 minutes longer. Add ½ teaspoon vanilla and 1 tablespoon butter. When butter is melted, put the mixture into a blender and blend until smooth. Pour through another handheld strainer to ensure that there isn’t any unblended rice left. Scoop into six 3 inch ramekins, cover in saran wrap and cool for 2 hours. Take off saran wrap, sprinkle 2 teaspoons of turbinado sugar on top of each evenly, and torch to caramelize. Enjoy!
