Sombi (Rice Pudding)

Ingredients

• 1/2 cup White Rice
• 4 cups Coconut Milk
• 1/2 cup Sugar
• 1 tsp Vanilla Extract
• 1 Cinnamon Stick
• 2 tbsp Cornstarch
• 1/4 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1/2 cup of white rice under cold running water in a fine-mesh sieve until the water runs clear. In a large heavy-bottomed pot or saucepan (at least 3-quart capacity), combine the rinsed 1/2 cup of white rice, 4 cups of coconut milk, 1/2 cup of sugar, 1 tsp of vanilla extract, and 1 cinnamon stick.
2. 2Place the pot over high heat and bring the mixture to a rolling boil (approximately 100°C / 100°C) for 5-8 minutes. Immediately reduce the heat to low, maintaining a gentle simmer (between 85-96.11°C / 85-96°C).
3. 3Cook the mixture for 40-45 minutes, stirring occasionally every 5-7 minutes to prevent the rice from sticking to the bottom of the pot. The mixture is done when the 1/2 cup of white rice is very soft and has absorbed most of the liquid, and the mixture has visibly thickened.
4. 4While the rice mixture simmers, whisk together the 2 tbsp of cornstarch and 1/4 cup of water in a small bowl until no lumps remain and a smooth slurry forms. Once the rice mixture has cooked for 40-45 minutes and is visibly thickened, slowly pour the cornstarch slurry into the pot while continuously stirring the rice mixture with a spoon or whisk.
5. 5Continue to cook the mixture over low heat for another 2-3 minutes, stirring constantly, until it thickens further to a creamy, spoonable consistency.
6. 6Carefully remove and discard the 1 cinnamon stick from the thickened rice mixture. Serve the Sombi warm, or transfer it to a serving bowl and allow it to cool to room temperature for about 30 minutes. For a colder, firmer consistency, cover the cooled Sombi and chill it in the refrigerator for at least 2 hours.

Substitutions

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