Lychee Rice Pudding
Ingredients
Instructions
- Pre heat to 300F Rinse the rice under cool, clear water 3 times. Soak the rice in 1/2 cup water for 15 mts. Grind the rice along with it's soaking liquid into a coarse paste and set aside.
- Pulse the lychees 3 times in a blender or processor until little chunks can still be seen. Put the fruit with it's juices in a bowl, cover and let sit in the fridge until ready to use.
- Put the ground rice, milk, honey, vanilla seeds and milk in an 8' x8' ovenproof dish. Stir until the ingredients are well combined. Place in the oven.
- Let cook for 1.5 hrs stirring the mixture every 30 mts.
- Remove and let cool on a rack. Alternatively, if you like your pudding thicker, let cook for an additional 15 mts before removing it from the oven.
- Once completely cooled, fold in the lychees with their juices and the rose water.. Serve garnished with crushed almonds and rose petals
Nutrition & Diet Analysis (per serving)
172
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).