OVEN-BAKED SUSHI RICE PUDDING

AvatarCaxton magazines staff
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Canadian born Phil Fong and his wife Sandra Nolan serve up a modern fusion-style Asian menu with an innovative twist

OVEN-BAKED SUSHI RICE PUDDING

INGREDIENTS

  • 150ml sushi rice (Italian Arborio rice works equally well)
  • 750ml hot milk
  • 125ml sugar
  • 15ml butter, melted
  • 5ml vanilla extract

For the fragrant topping:

  • 30ml sugar
  • juice and rind of 1 orange
  • 30ml water
  • 45ml butter
  • 5–7 cardamom seeds
  • 5 star anise

METHOD

1. Preheat the oven to 120°C and grease a large casserole dish.
2. To make the rice pudding: stir together the sushi rice, hot milk, sugar and melted butter in the casserole dish and place in oven. Bake uncovered for about 2½ hours, stirring every ½ hour or so.
3. To make the fragrant topping: combine the sugar, orange juice and rind, water, butter and spices in a pot and cook gently over a low heat, until the ingredients are combined and the flavours infused.
4. To serve: remove the rice pudding from oven and stir in the vanilla extract. Dish into individual bowls and pour over the fragrant topping.

This recipe serves 8.