Rose & White Mulberry Soy Milk Rice Pudding Brûlée
Rose soy-milk rice pudding with white mulberry syrup, torched cane sugar, rose petals, and preserved whole white mulberries (vegan, gluten-free)
Equipment
- heat proof serving containers like a ramekin. my preference are these 4oz mason jars
Ingredients
- 1/2 cup short or medium grain white rice rinsed and thoroughly drained
- 1 cup water
- 3 cup vanilla soy milk
- 1/4 cup cane sugar
- 2 tbsp cornstarch
- 1/2 tsp rose water
- 1 tbsp dried rose petals crushed
- preserved white mulberries in syrup or dried white mulberries*
Instructions
Making the rice pudding
- Add rinsed short grain rice, water, and 2 cups of soy milk in a pot and bring it to a simmer. Cover, and let it look for 20 minutes.
- Mix in sugar and rose water to the rice porridge.
- Combine the remainder 1 cup of soy milk with cornstarch in a separate bowl. Make sure that the corn starch mixes well without any lumps. At this point, continuously mix the mixture. It will start to thicken. Turn off the heat and let the rice pudding cool. It is okay if the rice pudding looks a bit thin-- it will continue to cook and thicken as it cools.
- Transfer the cooled rice pudding into containers and let it chill in the fridge for at least 2-3 hours before serving.
White Mulberries in syrup*
- If you cannot find whole white mulberries preserved in syrup at your local Persian grocery store, you can make it at home with dried white mulberries:Combine dried white mulberries and 1 cup of water in a pot and bring it to a boil. Then, add 1 cup of sugar and continue to cook until the water has reduced and the mixture becomes a thin syrup. Transfer it to a mason jar and cool completely.
Right before serving
- Spoon a thin layer of white mulberry syrup into the bottom of your heat-proof serving containers. Then, top it with chilled rice pudding. Generously sprinkle sugar over the rice pudding and torch the top to create a caramelized layer.If the sugar does not achieve the desired brown color, you may not have added enough sugar. Simply add some more on top and torch it again.The ratios I used using these 4oz mason jars: 1/2 a tsp of simple syrup + 100g of rice pudding in + 1/2 tbsp of cane sugar.
- Sprinkle the top of the brûlée with crushed rose petals and a whole white mulberry. Serve immediately or within the next 15 minutes**. ** If you prepare it further in advance, the caramelized sugar top will not maintain its crispness.
Notes
White mulberries in syrup: This item may be difficult to find. You can purchase dried white mulberries, and simmer it with equal parts water and sugar to create something similar. For example: 1 cup water, 1 cup sugar, 1/4 cup dried mulberries.