Vegan rice pudding and candied Kaffir Lime Leaves


(For 4 portions)

For the pudding:

  • 6 leaves Kaffir Lime Leaves
  • 16 pieces of Anise Blossom
  • 1 punnet Ghoa Cress
  • 150gr round pudding rice
  • 600ml soya milk
  • 80gr caster sugar
  • 2 gr agar agar
  • 1 tbsp apple cider vinegar

Kaffir Lime Leaves syrup and candied leaves:

  • 6 leaves Kaffir Lime Leaves
  • 200ml water
  • 100gr caster sugar


For the pudding:

  • Pour 500ml of milk and the rice in a small heavy saucepan. 
  • Add the caster sugar and the vinegar and cook slowly on a low to medium heat, stirring with a spoon from time to time to prevent the rice from sticking to the bottom of the pan. 
  • Once the rice is close to be fully cooked, dilute the agar agar in the 100ml of milk left over and add it to the pan. 
  • Bring to boil for 2 minutes, turn off the heat and transfer the cooked rice into 4 pudding basins. 
  • Let set in a cool place for a minimum of one hour. 
  • Warm up in a Bain Marie, slide out the puddings from the mould and serve with Kaffir Lime Leaves syrup, candied leaves, Ghoa Cress and Anise Blossom. 

Kaffir Lime Leaves syrup and candied leaves:

  • Arrange the leaves on top of each other and cut some very fine julienne with a sharp knife. 
  • Place the juliennes of the Kaffir Lime Leaves into a pan and cover with 200ml of cold water. 
  • Bring to boil and let cook for 2 minutes. 
  • Add the caster sugar and reduce to a syrup consistency. 
  • Let the syrup cool down on its own. 
  • Using tweezers, remove half of the juliennes from the syrup and lay them on a tray, ready to place in a dehydrator machine for one hour. 
  • Once dried, set the “candied“ leaves aside until use. 

Recipe: Franck Pontais

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