Surprise everyone at the end of the meal with this dessert of a tangy strawberry panna cotta topped with fragrant rice pudding. Recipe by Allspice Institute for The Weekly‘s Domestic Diva Cooking Masterclass 2017.
- ¼ cup Royal Umbrella Jasmine Rice
- 1 cup milk
- ½ cup water
- 70 g sugar
- ¼ tsp cardamom powder
- 1 tbsp chopped nuts, to garnish
Strawberry Panna Cotta
- 200 ml strawberry puree
- 2 tbsps cream
- 50 g sugar
- 3 g konnyaku powder
Firstly, prepare Panna Cotta using the ingredients mentioned above except for konnyaku powder. Add these into a pot and bring to boil, then remove from heat and add konnyaku powder into strawberry mixture and stir until dissolved.
Pour the mixture up to one third of the transparent serving container and let it set for 10 mins.
Wash Royal Umbrella Jasmine Rice and transfer to cooking pot, add water and milk, cook on medium heat until rice becomes soft.
Stir in sugar and cardamom powder. Cool in chiller.
Once Strawberry Panna Cotta is set, pour the chilled rice pudding and garnish with chopped nuts.