This rice pudding would be just a simple pudding if not for the green tea which makes this dessert not only look unusual because of its greenish colour but it also gives a unique taste to this well-known dessert. With the addition of the dried apricot jam this dessert will satisfy even the sweetest tooth.
FOR THE PUDDING
- 100 g round rice
- 450 g milk
- 180 g sugar
- 15 g green tea
FOR THE JAM
- 200 g dried apricots
- 450 g water
- 100 g sugar
- 10 g lemongrass
- 50 g cleaned and grinded ginger
1. Prepare the apricot jam. Place the dried apricots in a bowl and cover with boiling water. Allow them to soak for about 20 minutes, then drain the apricots but keep the water. Cut the drained apricots into small cubes and place them along with the water you saved from the soaked dried fruits, sugar, lemongrass and ginger into a large pot. Cook over a low heat stirring frequently until the jam is ready then remove from the heat and remember to take out the lemongrass.
2. Prepare the rice pudding. Rinse the rice and then cook in boiling water. Drain well after the rice is cooked and set aside. In a separate pot add the milk, sugar and green tea and bring to the boil. If you are using a teabag just place one in the pot. If you choose to use loose leaves, first put them into a tea strainer. After the milk has been brought to the boil turn down the heat and leave aside to infuse the rich green tea flavour.
3. Place the rice into a food processor or blender, add the milk and process until smooth. Whisk it until small bubbles appear. The more bubbles you get the better, so feel free to whisk a little bit longer. Pour the mixture into one big dish or smaller ramekins, depending on how you want to serve the dessert and allow it to cool. Do not panic if the mixture looks too runny as the pudding tightens as it cools.
4. Serve the pudding chilled along with the apricot jam. If you wish you can sprinkle some powdered green tea leaves over the top.