Broken Matta Rice Caramel Shots

Layers of hide and seek biscuit sandwiched in between alternate creamy broken matta rice sauce topped with caramel.

Yes!!! A blog post after ages…..And lack of post was due to a million reasons. Now I am back to blogging and this time Back with a Bang!!!!!!!!

I have a news, this is my 100th blogpost. And this dish deserves to be on my blog as the 100 th post for a great reason. Wanna know y? Keep reading…..

This dish was made by me for a video shoot as a part of a contest in which I won. The ingredient was given to me before hand. I had to decide what has to be made with that ingredient. Guess what? The ingredient was nothing but, Broken Matta Rice. The condition that I was given was I could make anything except Rice porridge. 😉 I was totally stuck. I dint know what to make that was when my husband banged me with the idea of making a dessert for the video. Omg! I was soo happy and my mind was jumping out of joy with a million ideas on what and how to do.

I worked for nearly a week on what and how this can be done. My mind was full of ideas . And at last my Broken Matta Rice Caramel shots was born.

Off to the recipe,

INGREDIENTS :

Serves : 8-10

  1. Broken Matta Rice – 3/4 cup + 1 tbpn
  2. Coconut Milk – 1.5 – 2 cups
  3. Condensed Milk – 3/4 tin
  4. Vanilla essence – 2 tspn
  5. Butter – 50 gms
  6. Hide and Seek Biscuits – 2 pkts crushed
  7. Almonds – 1/2 cup crushed/sliced
  8. Sugar – 4 tbspn + 4 tbspn (for garnish)
  9. Chocolate/Caramel Sauce – 2 tsp per serving (Optional)

METHOD:

  • Pressure cook the broken matta rice with 1.5 cups of coconut milk for 5-6 whistles.
  • Once the pressure is released, open the lid. If the sauce is thick, add 1/2 cup of coconut milk and stir. Slowly stir in the 3/4 tin of condensed milk and make a creamy sauce. Allow it to cool.
  • Fry the crushed hide and seek biscuits and almonds in butter.
  • Caramelize the 4 tbspn of sugar, add 2 tbspn of broken matta rice. Give a stir and allow it to cool on a greased aluminium foil. Give a pulse in the blender. Set aside.
  • Caramelize the remaining 4 tbspn of sugar and make patterns with it on a greased aluminum foil for garnish.

ASSEMBLY IN SHOT GLASSES:

  • Layer 1 – Add the butter fried hide and seek biscuits and almonds.
  • Layer 2 – Drizzle chocolate/caramel sauce all over.
  • Layer 3 – Pour a scoop each of the coconut milk broken matta rice sauce.
  • Repeat the layers until the shot glasses are filled. Garnish with the caramel rice and caramel patterns.

ENJOY AS IT IS OR CHILLED IN REFRIGERATOR.

LOVE AND REGARDS,

NIZNAZ.