Coconut Rice Pudding
Roasted and Fresh Strawberries, Urfa-Strawberry Sauce, Coconut Shortbread Crumble, Basil, Rice Cracker
Pastry Chef Mary Eder-McClure of Galit | Chicago
Adapted by StarChefs | october 2024
INGREDIENTS
Rice Pudding:
84 grams jasmine rice
1 stick cinnamon
500 grams coconut milk
500 grams oat milk
5 grams vanilla paste
100 grams granulated sugar
20 grams rice flour
3 grams kosher salt
Coconut Shortbread Crumble:
200 grams desiccated coconut flakes
200 grams powdered sugar
300 grams gluten-free flour
14 grams ground mahlab
5 grams kosher sea salt
3 grams baking powder
160 grams coconut oil
Roasted Strawberries:
2 cups hulled strawberries
Granulated sugar
Strawberry-Urfa Sauce:
465 grams strawberries
150 grams granulated sugar
⅛ teaspoon Urfa chile flakes
⅛ teaspoon Aleppo chile flakes
1 tablespoon lemon juice
Fried Rice Cracker:
Oil for frying
Spring roll rice paper
To Assemble and Serve:
Yield: 1 serving
Crushed freeze-dried strawberries
Sliced strawberries
Micro basil
METHOD
For the Rice Pudding:
In a large pot over medium heat, bring rice, cinnamon, and 200 grams water to a simmer. Cook until liquid has mostly evaporated. Whisk in milks and vanilla. Continue to cook until rice is soft, stirring occasionally to prevent sticking. Whisk in sugar, rice flour, and salt. Let cool. Transfer to an airtight container and refrigerate.
For the Coconut Shortbread Crumble:
Heat oven to 325°F. In a food processor, combine coconut and sugar until a fine powder is achieved. Add remaining dry ingredients. Blend 2 minutes, or until fully incorporated. Slowly stream in coconut oil until a creamy batter is formed. Transfer mixture to an airtight container and refrigerate until firm. Once set, transfer mixture to a baking sheet. Break into pieces, then bake 20 minutes, or until golden brown. Let cool.
For the Roasted Strawberries:
Heat oven to 350°F. In a mixing bowl, toss to coat strawberries in sugar. Place strawberries, hulled side down, on an oiled wire rack. Roast 12 minutes, or until strawberries are slightly caramelized and soft. Let cool.
For the Strawberry-Urfa Sauce:
In a pot over medium heat, bring strawberries, sugar, chile flakes, and 150 grams water to a simmer. Cook until strawberries are macerated. Remove from heat and let cool. Transfer to a Vitamix Commercial blender. Add lemon juice and blend until smooth. Strain, transfer to an airtight container, and refrigerate.
For the Fried Rice Cracker:
In a large saucepan over medium-high flame, heat oil until to 380°F. Submerge rice paper in oil and fry 30 seconds, or until puffed up. Using tongs, remove rice paper and transfer to a paper towel-lined plate. Let drain. Set aside.
To Assemble and Serve:
On a work surface, dust 1 Fried Rice Cracker with freeze-dried strawberry powder. Set aside. Spoon Rice Pudding into a serving bowl. Top with Strawberry-Urfa Sauce followed by Coconut Shortbread Crumble, 4 Roasted Strawberries and 4 fresh strawberries. Top with additional layer Coconut Shortbread Crumble, 4 Roasted Strawberries and 4 fresh strawberries. Dust with additional freeze-dried strawberry powder. Garnish with basil and dusted Fried Rice Cracker.
