Rice Pudding Mason Jar with Cocoa Niu Custard

Rice Pudding Mason Jar with Cocoa Niu Custard by Gabrielle Hatch
 

Pineapple Curd

Ingredients Preparation
  • 5g
    Gelatin sheets, silver
  • 150g
    pineapple puree
  • 184g
    granulated sugar
  • 136g
    eggs
  • 150g
    butter

1. Bloom the gelatin in a water bath.
2. Mix together the pineapple puree, sugar, eggs and butter in a bowl and place over a water bath.
3. Cook the mixture while gently whisking until it has thickened and reached a temperature of 165F.
4. Add in the gelatin and strain the curd through a strainer.

Chocolate Niu Pudding

Ingredients Preparation
  • 525g
    heavy cream
  • 354g
    Van Leer Cocoa Niu
  • 252g
    egg yolks
  • 57g
    granulated sugar

1. Bring the heavy cream and sugar to a boil.
2. Temper the egg yolks in and cook until an anglaise consistency is achieved.
3. Strain this hot mixture over the Cocoa Niu. Let this sit for a minute, and stir to emulsify.
4. Place plastic directly on the surface to prevent a skin from forming.

Brown Rice Pudding

Ingredients Preparation
  • 290g
    water
  • 110g
    Uncooked brown rice
  • 320g
    whole milk
  • 90g
    granulated sugar
  • 1g
    salt
  • 66g
    heavy cream
  • 40g
    eggs
  • 11g
    butter
  • 1g
    Cinnamon
  • 14g
    vanilla extract

1. Rinse the rice in a strainer under cold water.
2. Whisk the eggs and heavy cream together and set this mixture aside.
3. Bring the water to a boil and stir in the strained rice. Simmer until the liquid is soaked up while stirring occasionally.
4. Add in the milk, sugar, cinnamon and salt. Cook this mixture over medium heat until it has become thick while stirring.
5. Temper in the egg mixture and cook for a few more minutes until slightly thickened. Remove from the heat and stir in the butter and vanilla extract.

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