Rice Pudding with Bourbon-Butter Sauce
Bunge Milling, Inc. d/b/a Paci;c International Rice Mills, LLC
½ cup coconut milk
2 tablespoons light brown sugar
¼ teaspoon ground cinnamon,
plus more to taste
¼ teaspoon vanilla extract
Pinch of ;ne sea salt,
plus more for seasoning
1 cup cooked Homai Calrose rice
Prepare the sauce: In a saucepan, combine butter and brown sugar; whisk over
medium-high heat until combined. Add bourbon and mix well. Reduce the heat
to low. Add condensed milk and cook until all the sugar has dissolved ( 180°F).
Refrigerate if not ready to use immediately.
¼ cup butter
½ cup dark brown sugar, loosely packed
2 tablespoons Maker’s Mark bourbon
¼ cup sweetened condensed milk
In a large saucepan, combine coconut milk, brown sugar, cinnamon,
vanilla and salt. Heat over medium-high heat until the sugar and salt
have dissolved. Add rice and stir to mix well. Cook until the rice mixture
is heated through ( 150°F) and remove from the heat. Season to taste
with maple sugar and cinnamon.
To serve, top the rice pudding with the sauce and serve hot, or refrigerate
for a cool variation. Makes 3 servings.