Korean · Dessert
Sweet Rice Punch Pudding
A chilled, lightly spiced rice-grain punch rooted in Korean sikhye tradition, where fermented malt water is swapped here for a quicker ginger-cinnamon syrup carrying tender floating rice grains, finished with toasted pine nuts and pomegranate for crunch and colour.
$0
15 minsPrep
20 minsCook
155 minsTotal
EasyLevel
Nutrition per serving
104Calories
1.3gProtein
1.6gFat
21.8gCarbs
11.9gSugar
0.7gFiber
1mgSodium
0mgChol
0.1gSat Fat
53mgPotassium
10mgCalcium
0.6mgIron
0mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Steam or boil the rice until just tender, then rinse under cold water and separate the grains so they stay distinct and do not clump; set aside.
2
In a small pot, combine the water, sliced ginger, and cinnamon and bring to a boil over medium-high heat.
3
Reduce heat and simmer gently for 15 minutes to infuse the ginger and cinnamon into the water, then strain through a sieve into a clean pot, discarding the solids.
4
Stir the sugar into the strained liquid and simmer for another 5 minutes until lightly syrupy and reduced by about a tenth.
5
Remove from heat and let the punch cool to room temperature, then stir in the cooked rice grains so they float freely.
6
Divide the rice and spiced liquid evenly between two pots (180ml each) and chill in the fridge for at least 2 hours until cold.
7
Just before serving, float a few toasted pine nuts and a scatter of pomegranate seeds on top of each pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g steamed, kernels separated white rice cooked
- 7.8 oz220g water
- 0.8 oz22g sugar white
- 0.3 oz8g thinly sliced ginger fresh
- 0 oz1g cinnamon ground
- 0.1 oz4g toasted, floated on top pine nut
- 0.4 oz10g seeds only, scattered on top pomegranate
