From the kitchen
Mango Sticky Rice Custard
A baked dessert variant of the classic treat using rice milk and egg yolks for a custard-forward take.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 cup Cooked Sticky Rice
- 1 1/2 cups Rice Milk
- 3 large Egg Yolks
- 1/3 cup Sugar
- Pinch of Salt
- 1 ripe Mango, sliced, to serve
Method
- Preheat oven to 325°F (163°C) and place ramekins in a baking dish.
- Divide the cooked sticky rice evenly among the ramekins.
- Heat the rice milk until steaming, then whisk the egg yolks, sugar, and salt together and slowly whisk in the warm rice milk to temper.
- Pour the custard over the rice in each ramekin, then fill the baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set. Cool slightly and serve with fresh mango slices.
Kitchen note
The egg yolks are providing all the custard structure here, rice milk contributes flavor and its traditional pairing with mango, but none of the thickening power, so don't reduce the yolks expecting the milk to compensate.
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