A rice pudding without the rice? Here is a dessert combining subtle scent and flavour of Jasmine rice with the colour and spice of cardamom and cinnamon laced rhubarb. The cream tastes of fragrant rice but is free of grains. The secret is simple – heat milk and cream with the rice, then strain the mixture, reserve the liquid – sweeten to taste and set with gelatine. We used a sous vide machine to heat the milk but have given an option of doing this on the stove. A temperature probe is a good idea here. We use more milk than cream which makes for a lighter pannacotta but one that needs help setting with gelatine. Cardamom in the Rhubarb adds warmth and spice, and is something we talked about in our Spice of the month feature on Cambridge 105 in May. The idea of harnessing the flavour of rice into a dessert comes from a jasmine rice ice cream recipe from Thomas Keller.
We served this as part of the dessert at our supperclub event last week. The event was part of the EAT Cambridge festival.
Perhaps because of wider publicity, the supper attracted more newbies to the popup dining scene than we have previously seen, and everyone seemed to be very sociable and enjoy it. We had to have a last minute change of venue for practical reasons and were unable to play our music but the happy sound of chatter and people mixing with like-minded folk was really pleasing. We were kindly provided with some Vodka by Smirnoff for our Cocktail (a Bay Breeze) to suit the theme of La Mer et La Terre.
The photo on the right is how we presented our pannacotta – alongside a rhubarb and cardamom cream millefeuille. We made the recipe simpler here though still catching the flavours we presented on the night.
- 240g (1 cup) Jasmine Rice
- 400ml (4/5cups) Whole Milk
- 100ml (2/5 cup) Double Cream
- 50ml (1.8 fl oz) water
- 50g (1.8 oz) sugar
- 90ml (3.2 fl oz) honey
- 1 bag Jasmine Green Tea
- 3 and 1/2 leaves gelatine or vegetarian gelatine (check packet for amounts which may vary according to brand)
- 450g (2 cups) rhubarb cut into 2.5cm (1 inch) pieces
- 90g (2/5 cup) caster sugar
- Seeds from 3 green cardamom pods
- 1 teaspoon cinnamon
- Half a vanilla pod
- Put the rice, milk and cream into a pot and heat gently at 65-66 degrees. You can if you have a sous vide, put the items into a pouch and cook it in there at 65.5 degrees. Heat for 40 minutes.
- Leave the contents to cool and keep in the fridge overnight
- The next morning, pass the contents through a sieve. Keep the liquid and discard the rice.
- Gently warm the liquid in a pan over low heat.
- In the meantime, if you are using gelatine leaves, soak them in cold water till they are soft.
- Heat the water and sugar in a small pan and tea until the sugar is dissolved and remove the teabag.
- Add the gelatin - if using vegetarian you will need to heat it to the temperature needed to activate the gelatine. If using sheet gelatine, squeeze it to remove excess liquid before putting into the syrup.
- Heat till the gelatine is fully dissolved.
- Squeeze in the honey and adjust the amount according to taste. We prefer less sweet to keep the subtlety of the rice to come through.
- Allow this syrup to cool a little then pour into the milk/cream mixture.Stir well.
- Pour the mixture into pots and chill in the fridge for at least four hours or overnight until set.
- For the rhubarb compote, place the fruit, sugar and spices into a pot and cook this over a medium heat till the rhubarb softens and some of the water content is reduced.
- When the consistency is jammy and the fibres have broken down, place the compote in a blender or food processor and pulse to a smooth puree.
- Serve the compote on top of the set pannacotta.