Peanut Butter Horchata Rice Pudding

86°C (186.8° F)
Temperature
Sous vide time
8 People
Serves
Medium
Difficulty

Ingredients

  • 1 cup short grain rice
  • 1 cup water
  • 1 cup milk
  • 1/2 cup sweetened condensed milk
  • 1 mexican cinnamon stick
  • 1 teaspoon vanilla bean paste
  • 3 1/2 tablespoons powered peanut butter
  • 1 1/2 cup Heavy cream ( separated )
  • 3 egg yolks
  • 1/2 cup sugar

Comments

DL
David L. Bork
Looks like there is a step missing. Not all of the ingredients are explained in the directions starting with step 4.
9 months ago
Nomiku
OMG LOVE IT!
11 months ago

Directions

  1. Combine rice and water and cinnamon sticks in a heavy bottom sauce pan. Allow mixture to soak for 1 hour ( Do not Rinse rice )
  2. Bring rice mixture up to boiling . Turn heat of and cover pot let set for 1 hour
  3. Set water bath to 86°C
  4. In a zip lock bag mix sugar vanilla paste and rice mixture together making sure mixture is thoroughly combined
  5. Submerged bag and Sous vide for 4 hours
  6. Remove bag from water bath ( Do not shock in ice bath ) Allow mixture to completely cool on counter top
  7. In a small pot, heat cream until scolding. In a bowl beat egg yolks and sugar together until light and pale. Slowly temper egg sugar mixture with hot cream while vigorously whisking. Pour mixture into pot set over medium heat vigorously stir until thick (5 minutes ). Remove from heat and cool completely. Press plastic wrap onto the surface to avoid skin from forming
  8. Whip cream until tripled in volume. Fold whipped cream and custard base into cooled Rice mixture. Refrigerate and serve !

Comments

DL
David L. Bork
Looks like there is a step missing. Not all of the ingredients are explained in the directions starting with step 4.
9 months ago
Nomiku
OMG LOVE IT!
11 months ago