Rice Pudding With Orange Flavored Kimchi Turnip

This innovative dessert combines the tangy zest of kimchi turnip with the citrusy sweetness of orange, layered with creamy rice pudding and a silky crème anglaise, all enhanced by a caramel finish. Perfect for a unique and elegant dessert experience, this recipe blends sweet, savory, and spiced flavors. Follow these detailed steps to create a visually appealing and delicious dish.

Ingredients

Light sugar syrup

• 1 liter water
• 500 g sugar

Main components

• 1 orange
• 200 g sugar (divided into two 100 g portions)
• 150 g kimchi turnip, cut into cubes
• 1 shingobae pear (Asian pear)

Rice pudding

• 300 ml water
• 50 g sugar
• 100 g rice
• 300 ml milk
• 50 g sugar

Crème anglaise

• 250 ml milk
• 3 egg yolks
• 80 g sugar
• 2 gelatin leaves (4 g)

Decoration

• Liquid caramel
  • 200 g sugar
  • 150 ml water

Equipment needed

• Saucepan
• Knife and cutting board
• Fine mesh strainer or chinois
• Bowl
• Small molds (6 individual)
• Whisk
• Brush (for syrup crystallization)
• Refrigerator

Instructions

Step 1: Prepare the light sugar syrup

1. In a saucepan, combine 1 liter water and 500 g sugar over low heat. Stir until the sugar fully dissolves.
2. Bring to a boil. If sugar crystallizes on the sides of the pan, brush cold water down from the rim with a brush to dissolve it.
3. Remove from heat and set aside to cool.

Step 2: Prepare the orange and kimchi turnip

1. Peel the orange and segment it, reserving the segments. Cut the peel into a fine julienne and blanch by boiling in water for 1–2 minutes, then drain and refresh in cold water. Set the segments and blanched julienne aside.
2. Place the cubed kimchi turnip and blanched orange peel julienne into the cooled light sugar syrup. Bring to a boil and cook for 30 seconds. Allow to cool to room temperature and rest for 1 hour.
3. Cover with 100 g of sugar, bring to a boil again, then cool. Repeat the process with the remaining 100 g of sugar. After the final cooling, remove the candied kimchi turnip cubes and candied orange peel julienne from the syrup. Reserve the syrup for later use.

Step 3: Prepare the pear

1. Peel and slice the shingobae pear very thinly.
2. Bring the reserved syrup to a boil, then turn off the heat and add the pear slices. Allow to cool completely.

Step 4: Make the rice pudding

1. In a saucepan, combine 300 ml water and 50 g sugar. Bring to a boil.
2. Add 100 g rice and blanch it by boiling for 1–2 minutes. Discard the blanching liquid, then return the rice to the saucepan.
3. Add 300 ml milk and the remaining 50 g sugar. Cook over low heat, stirring occasionally, until the rice is tender and the mixture thickens (about 20–25 minutes).

Step 5: Prepare the crème anglaise

1. Pour 250 ml milk into a saucepan and bring it slowly to a boil.
2. In a bowl, whisk 3 egg yolks with 80 g sugar until pale and thick.
3. Gradually pour the hot milk into the egg mixture while stirring continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not overheat or boil, as the eggs will curdle.
4. Remove from heat and strain through a fine mesh strainer. Soften 2 gelatin leaves in cold water for 5 minutes, then dissolve them into the warm crème anglaise. Set aside to cool.

Step 6: Prepare the liquid caramel

1. In a saucepan, combine 200 g sugar with 50 ml water. Cook over medium heat, stirring occasionally, until the sugar turns golden brown.
2. Carefully add the remaining 100 ml water to stop the cooking process (beware of splattering). Set aside to cool.

Step 7: Assemble the molds

1. Line 6 individual molds with the poached pear slices, arranging them neatly along the sides and bottom.
2. In a bowl, combine the cooked rice, crème anglaise, and a generous amount of candied kimchi turnip cubes (adjust to taste). Stir in a small amount of liquid caramel for added flavor.
3. Fill the prepared molds with this mixture, pressing gently to ensure even distribution.

Step 8: Presentation

1. Unmold the desserts onto individual plates.
2. Decorate each serving with a few orange segments, some candied orange peel julienne, a few cubes of candied kimchi turnip, and a drizzle of liquid caramel.

Flavor profile

This dessert offers a delightful fusion of flavors: the tangy, fermented kick of kimchi turnip pairs beautifully with the sweet, citrusy notes of candied orange, while the creamy rice pudding and rich crème anglaise provide a smooth contrast. The liquid caramel adds a subtle toffee-like depth, balancing the dish with a hint of bitterness, creating a sophisticated and memorable taste experience.

Serving suggestion

Serve chilled, ideally after refrigerating the molds for at least 2 hours to set the crème anglaise and enhance the flavors. This dessert is perfect for a refined dinner party or special occasion, paired with a light dessert wine or herbal tea to complement its unique profile.

Tips

• Ensure the sugar syrup is cooled before adding the kimchi turnip and orange peel to prevent overcooking and maintain their texture.
• Use a mild kimchi turnip to avoid overpowering the orange and creamy components; rinse if it’s too spicy.
• When making crème anglaise, use a double boiler if you’re concerned about curdling, and remove from heat as soon as it thickens.
• Handle the liquid caramel with care—add the water slowly to avoid steam burns, and work in a well-ventilated area.
• For a cleaner unmolding, lightly grease the molds with a neutral oil before lining with pear slices.