Creamy Sweet Potato Rice Pudding
Creamy Sweet Potato Rice Pudding
Sweet Potato Rice Pudding Made with Kawaji No. 1 Rice
This rice pudding showcases the subtle sweetness and chewy texture of Kawaji No. 1 rice. Infused with sweet potato, it offers a velvety smooth and naturally sweet flavor. The chewy rice grains inside provide a delightful bite, making this dessert a hit with everyone from children to adults. Enjoy this comforting and delicious treat!
Ingredients- 100g Rice (Kawaji No. 1 recommended)
- 250g Steamed Sweet Potato (peeled)
- 400g Milk
- 200g Heavy Cream
- 50g Brown Sugar
- 1 pinch Sea Salt
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a delicious rice pudding using a special type of rice called Kawaji No. 1. The combination of its chewy texture and the sweetness of sweet potato is truly exceptional.
Step 2
First, please accurately measure all the ingredients needed for the recipe and have them ready. Precise measurements are the first step to a perfect pudding.
Step 3
In a pot, combine the washed rice (100g) with water (about 100ml, a 1:1 ratio) and cook over medium heat until the water is mostly absorbed and the rice is tender, similar to cooking regular rice. Stir occasionally to prevent sticking.
Step 4
In a blender, combine the steamed sweet potato (250g, peeled) with 200g of milk. Blend until you achieve a smooth puree. Ensure there are no lumps of sweet potato for a silky smooth texture.
Step 5
To the cooked rice in the pot (from step 2), add the sweet potato puree (from step 3) by straining it through a fine-mesh sieve. Straining will ensure the puree incorporates smoothly and coats the rice grains beautifully.
Step 6
Now, add the remaining 200g of milk, heavy cream (200g), brown sugar (50g), and a pinch of sea salt to the pot. Cook this mixture over medium-low heat, stirring continuously to prevent it from sticking to the bottom.
Step 7
Continue to cook until the pudding thickens to your desired consistency and the rice grains are tender. You can test the rice for doneness; it should be soft and chewy. This usually takes about 5-10 minutes more. Adjust the heat as needed.
Step 8
Pour the warm, cooked pudding into a wide bowl. Place this bowl over another larger bowl filled with ice water (an ice bath). Stir the pudding gently to cool it down quickly. This method helps maintain the pudding’s texture.
Step 9
Once the pudding has cooled sufficiently, it should have a thick, dense, and wonderfully ‘guiyomi’ (creamy/thick) texture when scooped. This rich, thick consistency is the hallmark of a great rice pudding!
Step 10
Spoon the chilled pudding into pretty serving cups or bowls. For an extra touch, garnish with nuts, fruits, or a sprig of mint to create your own personal café experience at home. Enjoy this delightful homemade dessert and savor your relaxing moments!
