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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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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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Bring 1 1/2 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until tender. Scrape seeds from vanilla bean; add vanilla bean seeds and pod to rice. Add 1 cup milk, sugar, and salt to rice mixture in pan. Cook over medium heat 15 minutes or until thick and creamy. Remove and discard vanilla bean pod. Combine 1/4 cup milk and egg in a small bowl. Slowly add egg mixture to rice mixture; cook 2 minutes over medium heat, stirring constantly. Remove from heat; stir in butter and cinnamon. Serve warm, or pour into a 2-quart dish; cover surface of pudding with plastic wrap, and chill overnight.