Ingredients
1/2 cup arborio rice
3 cups cold milk
1 1/2 cups sugar
2 tablespoons cornstarch
1 tablespoon rosewater (available at specialty foods shops)
1 cup chopped almonds
2 teaspoons ground cinnamon
Method
Sources
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Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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In large saucepan over medium heat, bring 1 cup water to boil. Stir in rice, cover, and return to boil. Lower heat and simmer until water is absorbed, about 10 minutes. While rice is cooking, pour milk into large bowl. Whisk in sugar and cornstarch until dissolved. Stir in rosewater. When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil. Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes. Pour into 4 ramekins or 1 medium-sized glass baking dish and chill, covered, at least 3 hours. Sprinkle with almonds and cinnamon just before serving.