Page 268 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE RICE PUDDING

whole milk 1 cup 240 ml

buttermilk 1 cup 240 ml
heavy cream ½ cup 120 ml

yuzu juice ½ cup 120 ml
long-grain jasmine rice ½ cup 92 g

sugar ¼ cup 50 g
salt ½ teaspoon 3 g

chopped crystallized ginger
(I chop the pieces ¼ cup 35 g
just slightly smaller than a
kernel of corn)
FOR THE CRUST

Simple Tart Dough (page ½ batch
21)

FOR THE MERINGUE

egg whites 5
salt pinch

ground ginger ¼ teaspoon 1 g
sugar 1 cup 200 g

water ⅓ cup 75 ml
FOR THE ASSEMBLY

large whole pieces of
crystallized ginger cut into
heart shapes

Procedure for the rice pudding
1

. In a heavy saucepan, combine the milk, buttermilk, cream, yuzu
juice, and rice. Bring to a low boil and then reduce the heat and
simmer until the rice is just tender, about 25 minutes. Stir
constantly while cooking, as the rice tends to stick to the bottom of
the pan.