Jasmine Rice Pudding

== Description ==
Serves 6 to 8. 
=== Ingredients ===
* 1 quart whole milk
* 1/4 cup jasmine tea leaves or a few drops jasmine essence (available at specialty and Asian food markets)
* 1 1/3 cups jasmine rice
* 1 teaspoon salt
* 1 tablespoon butter
* 1 1/2 cups Sugar 
== Directions ==
# Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence. 
# Remove from heat, cover, and let steep 20 minutes. Strain milk; set aside.
# Bring 3 cups water to a boil in a medium saucepan. 
# Stir in rice and salt, reduce heat to low, cover and cook until rice is tender and liquid has evaporated, 15 to 20 minutes.
# Stir milk, butter and 1/2 cup Sugar into rice. 
# Cover and cook over medium-low heat, stirring occasionally, until Sugar is dissolved and the pudding is thick, about 30 minutes.
# Spoon pudding into dessert dishes and cover with plastic wrap to prevent skin from forming; set aside in refrigerator.
# Place remaining cup Sugar in a medium skillet over medium-low heat. 
# Cook, without stirring, until dark amber in color, about 15 minutes. 
# Pour caramel over top of each pudding. Serve immediately or at room temperature.
== See also ==
Category:Jasmine rice Recipes
Category:Rice Recipes
Category:Rice pudding Recipes
Category:Vegetarian Recipes