Daniel Skurnick, my past sous-chef, brought me this recipe, which came from his travels through Asia. Since Jean-Georges is also influenced by the flavors of Asia, it was a natural to incorporate this into the menu. It's a great combination of tastes and textures: The tender peaches contribute their sweet acidity; the rice has a nutty bite; and the coconut glaze contributes the fattiness that gives the dessert such a good mouthfeel.
Yield serves 4 to 6 on it¿s own or 8 to 9 as part of fourplay
Number Of Ingredients 13
Steps:
- Mix the black and white rices in a bowl. Cover with cold water by at least 1 inch and soak overnight in the refrigerator.
- Line a bamboo steamer with a few layers of cheesecloth.
- Drain and rinse the rice and spread it out in the steamer with the bai-toey leaf. Set the steamer over a pot of simmering water and steam until the black rice is chewy but not crunchy, 3 to 4 hours. Check on the water, and if it's running low, replenish it with boiling water.
- Transfer the rice to a bowl, discard the bai-toey leaf, and stir in the sugar. Cover with plastic wrap and refrigerate until you're ready to serve.
- Mix the potato starch with a couple of tablespoons of the coconut milk to make a smooth paste.
- Put the remaining coconut milk in a small saucepan and stir in the paste and sugar. Bring to a boil over medium heat, stirring, and cook until thickened, about 2 minutes. Stir in the salt, transfer to a bowl, and cover with plastic wrap, pressing the plastic onto the glaze to prevent a skin from forming. Let cool before serving.
- Toss the peaches with the basil, lime juice, and sugar to taste. Macerate for at least 10 minutes.
- Divide the peaches among small bowls or dessert plates, using a ring mold if desired to make a neat shape.
- If the rice has hardened, microwave it for a minute or so to soften it.
- Top the peaches with a layer of the rice. Spoon the coconut glaze evenly over the rice and sprinkle some sesame seeds on top.
- You could make the rice with white sticky rice only.
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