SIN IN A TIN WITH CHAI RICE PUDDING
Chai rice pudding balances bittersweet chocolate in this sublime dessert. Coconut gelato adds pow to this grown-up indulgence. Addictive. Easy to make.
Total time: (thawing/cooling)
- One Sin In A Tin, thawed 10 minutes at room temperature and cut into 4 servings,
- Two coconut macaroons, crumbled (we baked ready-to-bake Immaculate Coconut Macaroons)
- 1 pint of Coconut gelato (we used G.S. Coconut Gelato)
- 1/4 cup white basmati rice, short or medium grain
- 1 cup chai tea, double-strength, unsweetened
- 1 cup whole milk
- 1 egg yolk
- 1 tablespoon sugar
Combine rice, milk and tea in a saucepan. Bring to boil, stir, then reduce heat and cover. Simmer at low heat for about 15 minutes. Uncover and stir. Leaving the lid ajar, continue to cook at low heat for about 3 minutes more. Uncover and continue cooking, stirring constantly until the rice has absorbed most of the water.
Put the egg yolk and sugar in a bowl and whisk until sugar is incorporated into the egg. Slowly add the hot rice a little at a time, whisking constantly. Transfer the mixture back to the saucepan and cook it about a minute more, stirring constantly with a wooden spoon.
Put rice into a bowl and put it in the freezer to cool for 5 minutes. Remove from the freezer and press into four quarter-cup molds. You can use metal measuring cups or other small metal utensils, or skip the mold entirely and use an ice cream scoop, or round by hand with a spoon. Put the shaped rice in the freezer to cool for 10 minutes (don’t freeze!).
Put half a cup of coconut gelato on each of four serving plates and allow it to melt. If using a mold, unmold the chai rice by running hot water on the outside of the mold and rapping it firmly on a cabinet to loosen. Otherwise, put the shaped rice on the melted ice cream. Set one slice of Sin In A Tin on each plate. Add a spoonful of coconut gelato to each plate and sprinkle with crumbled coconut macaroons.