Lemon Grass-Scented Rice Pudding with cilantro
Our Lemon Grass-Scented Rice Pudding isn’t your mom’s or grandma’s rice pudding. It’s every bit as rich and creamy, with cloud-like perfection, but infused with Thai flavors, and a touch of lively cilantro makes this dessert totally unique.
Test Kitchen Tip
To get the most flavor out of citrus-flavored lemon grass, trim the bottom and top and use just the white base (5 inches or so), discarding the outer layers, then crush or bruise it slightly.
Add rice and simmer, stirring often and reducing heat as needed to maintain a simmer, until slightly thickened but still soupy, 15–20 minutes.
Whisk together cream and egg yolks; slowly whisk in 1 cup hot rice mixture to temper. Add tempered yolk mixture, sugar, butter, and salt to pan.
Cook pudding over low heat until slightly thickened, about 5 minutes; discard lemon grass and vanilla bean.
Transfer pudding to a bowl set inside another bowl of ice water; whisking often until cooled. Cover pudding with plastic wrap, pressing directly onto surface of pudding to prevent a skin from forming; chill several hours or overnight.
Stir in cilantro just before serving.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 79mg 26%
Sodium 166mg 6%
Carbs 25g 8%
*Percent Daily Values are based on a 2,000 calorie diet.