Sous Vide Coconut Rice Pudding with Mango and Basil
Why This Recipe Works
All you need to do for this dish is cook rice, liquid, and sugar until the mixture is nice and soft and you're good to go. Rice is rich in starch that, when broken down, forms a gel in solution—and that translates to a creamy pudding. But since most rice puddings get cooked on the stovetop, there is a fair bit of intuition involved in nailing the perfect consistency. Stir too little and your pudding ends up lumpy. Use too much heat and you risk over-reducing your pudding and scorching your saucepan. The amount of evaporation varies depending on the size of your pot, meaning the finished texture can vary. Making rice pudding sous vide removes all of the guesswork. There's no evaporation, resulting in a consistent texture every time. And because we were not cooking on the stovetop, there was no need to stir nonstop until the very end. We went with a Thai-inspired flavor profile that's heavy on coconut with a touch of ginger and cardamom. To give this dessert some crunch and variety, we topped our pudding with plenty of toasted coconut flakes, mango, and some fresh basil.