![]() ![]() ![]() Once the rice is cooked through, remove the pan from the heat.Make sure to stir it every 5 minutes or so, just to make sure the rice doesn’t stick to the bottom of the pan. Cook uncovered for 30-35 minutes, until the rice is cooked through but not mushy. Turn up the heat, and once the mixture comes to a boil, turn it down to a simmer. Give the sushi rice a quick rinse to remove the excess starch, and add it to the milk mixture.Once all the milk has been added, add in the cream, coconut milk, and vanilla extract. Once you get a nice smooth paste, add in more milk a bit at a time, whisking as you go. The caramel will hiss and steam, but what’s important here is to keep whisking and stirring it so the caramel doesn’t seize and solidify into chunks. Once all the sugar has melted and you get a nice brown caramel (though it might look slightly split at this point), add in roughly 50ml of milk.Stir until the sugar dissolves, careful not to let the sugar burn. Once little specks of brown start to appear at the bottom of the pan and the butter starts to colour and smell real nutty, add in the sugar and salt, turn the heat down to low. ![]()
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