Amazake Rice Pudding with Toasted Sesame

Amazake is what happens when koji rice meets cooked rice and a warm spot on the counter, turning starch into a naturally sweet, custardy paste with zero added sugar. Swirled into a pudding with toasted sesame, it tastes like rice pudding's more interesting cousin.

Ingredients

• 1 cup prepared amazake (thick style)
• 1 cup cooked short-grain rice
• 1 cup coconut milk
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 2 tbsp white sesame seeds, toasted
• 1 tbsp black sesame seeds, toasted
• 1 tsp honey or maple syrup, optional
• Fresh persimmon or pear slices, for serving

Instructions

1. Combine the amazake, cooked rice, coconut milk, vanilla, and salt in a saucepan.
2. Warm over low heat, stirring often, for about 10 minutes until the rice softens further and the mixture thickens slightly.
3. Remove from heat and let cool for 10 minutes, then blend half of it until smooth and stir back into the pot for a mixed creamy-and-chunky texture.
4. Toast the white and black sesame seeds in a dry skillet for 2 minutes until fragrant, then grind half of them lightly with a mortar and pestle.
5. Divide the pudding among bowls and chill for at least 1 hour, or serve warm if you prefer.
6. Top with the toasted sesame, a drizzle of honey if using, and sliced persimmon or pear.

Nutrition Facts (per serving)

Dessert that's basically a science experiment you get to eat.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.