Chinese Buddhist Rice Pudding

Ingredients

In Chinese Buddhist cuisine, the traditional Balkan Sutlijaš is adapted to incorporate ingredients commonly used in this cuisine. The lotus seeds and osmanthus flowers add a distinct flavor profile to the dish, while still maintaining the creamy texture and comforting nature of the original rice pudding. We alse have the original recipe for Sutlijaš, so you can check it out.

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) almond milk 4 cups (950ml) almond milk
• 1/2 cup (100g) lotus seeds 1/2 cup (100g) lotus seeds
• 2 tablespoons osmanthus flowers 2 tablespoons osmanthus flowers
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a medium-sized saucepan, combine the rinsed rice, almond milk, lotus seeds, osmanthus flowers, sugar, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
4. 4.
   Reduce the heat to low and simmer for 30-35 minutes, or until the rice is tender and the mixture has thickened.
5. 5.
   Remove from heat and stir in the vanilla extract.
6. 6.
   Allow the pudding to cool slightly before serving. Serve warm or chilled, garnished with additional osmanthus flowers if desired.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Lotus seeds — Soak the lotus seeds in water overnight to soften them before adding to the pudding.
• Osmanthus flowers — Use dried osmanthus flowers for a subtle floral aroma. If unavailable, you can substitute with a few drops of osmanthus extract.

Tips & Tricks

• For a creamier texture, you can substitute half of the almond milk with coconut milk.
• Adjust the sweetness to your preference by adding more or less sugar.
• To enhance the floral aroma, steep the osmanthus flowers in hot water for a few minutes before adding them to the pudding.
• Serve the pudding warm during colder months and chilled during warmer months for a refreshing treat.
• Leftover pudding can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Chinese Buddhist Rice Pudding in small bowls or dessert cups. Garnish with a sprinkle of osmanthus flowers for an elegant touch. Enjoy it as a light and comforting dessert after a satisfying meal.

Presentation advice

Present the Chinese Buddhist Rice Pudding in a minimalist and serene manner. Use simple white or earth-toned bowls to highlight the delicate colors of the pudding. Add a sprig of fresh mint or a small lotus flower as a decorative element.