Yield: 6 Servings

Ingredients:

• 1 cup jasmine rice, rinsed 3 times
• 1 cup milk
• 1 cup fat free milk
• 2 cups coconut milk, unsweetened
• 1 vanilla bean, split
• 1 cinnamon stick
• ½ teaspoon salt
• ½ cup plus 2 Tablespoons sugar
• ½ cup raisins
• 2 cups cream
• Zest of 2 limes
• ½ cup sugar
• Juice and seeds of 2 passionfruit

Method:
In a heavy bottom pot, slowly bring milk, fat free milk, coconut milk, vanilla bean, cinnamon stick and salt to a simmer. Add rice and cook over low heat, stirring with wooden spatula and scraping pot every 5 minutes, making sure that rice is not sticking to bottom of pot. Cook rice for about 12 minutes. Stir in raisins and sugar and continue to cook for another minute. Turn off heat, transfer rice to a medium bowl, and let it cool down to room temperature.

Whip cream to medium peaks. Zest limes onto the rice and stir to mix. Fold in whipped cream. Portion rice pudding into small bowls, about ¾ cup for each serving. Lightly tap the bowl, making sure that the rice is packed and the top surface is flat.

For each serving, sprinkle 1 Tablespoon of sugar thinly on top of the rice and caramelize with a blowtorch until golden. Top of each rice bowl with 2 Tablespoons of passionfruit juice and seeds.

Wine pairing:
A Moscato d’Asti such as the Michele Chiarlo “Nivole” Moscato d’Asti NV