Cinnamon Rice Pudding

Production Breakdown:

• Total Finished Product: 5 kg
• Protein (0%): 0 kg
• Vegetables (0%): 0 kg
• Grains (Rice) (100%): 5 kg
• Sauce (0%): 0 kg
• Additional Ingredients (0%): 0 kg

Ingredients:

• 2 kg Jasmine Rice
• 3 L Full Cream Milk
• 500 g Sugar
• 100 g Butter
• 10 g Cinnamon Powder
• 5 g Salt
• 100 g Raisins (optional for sweetness and texture)
• 1 L Water (for steaming)

Cooking Method:

1. Preparing the Rice Pudding Mixture:

   • In a large mixing bowl, combine the Jasmine rice, full cream milk, sugar, butter, cinnamon powder, salt, and raisins (if using). Stir well to ensure the rice is evenly coated with the mixture.

2. Filling the Gastro Tray:

   • Pour the rice pudding mixture into a 1/1 40 mm gastro tray, spreading it out evenly.

3. Preparing for Steaming:

   • Pour the water into the steaming compartment of the convection oven. Cover the gastro tray with a lid or wrap it tightly in aluminium foil to retain moisture while cooking.

4. Steaming in the Convection Oven:

   • Set the convection oven to steam mode, adjusting the temperature to 100°C. Place the covered tray inside and steam for approximately 45-50 minutes. Stir the pudding halfway through to prevent sticking and ensure even cooking.

5. Check for Doneness:

   • After steaming, check the pudding for doneness. The rice should be tender, and the mixture should have thickened to a creamy consistency. If you prefer a thicker pudding, allow it to steam for an additional 5-10 minutes.

6. Cooling and Serving:

   • Once fully cooked, remove the tray from the oven and let the rice pudding cool slightly before serving.
   • Serve warm or chilled directly from the 1/1 40 mm gastro tray. You can garnish with additional cinnamon or a dollop of cream if desired.

This Jasmine Rice Pudding will have a lovely fragrant quality and a delightful texture. If there are more changes you'd like or additional recipes to explore, just let me know! Enjoy your cooking!