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Topping And Assembly

From Bon Appetit March 2015 USA.

Source and licence

From Bon Appetit March 2015 USA, printed page 8, digitised by the Internet Archive: https://archive.org/details/Bon_Appetit_March_2015_USA

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 Tbsp.
  2. amaranth 1 Tbsp.
  3. chia seeds 1 Tbsp.
  4. sesame seeds 1 oz.
  5. butter cookies or shortbread (about 4), crushed 2 Tbsp.
  6. raw sugar 14 tsp.
  7. ground cinnamon 1 mango, peeled, thinly sliced Fresh mint leaves (for serving) RICE PUDDING Combino ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan.
  8. Scrape in seeds from vanilla beans;
  9. add pods.
  10. Bring to a boil, stirring occasionally.
  11. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes.
  12. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer.
  13. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface.
  14. Let cool.
  15. Remove ginger and vanilla pods.
  16. DO ahead: Rice pudding can be made 2 days ahead;
  17. chill.
  18. Bring to room temperature before serving.
  19. TOPPING AND ASSEMBLY Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes.
  20. Transfer to a small bowl;
  21. stir in cookies, raw sugar, and cinnamon.
  22. Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.