Cooking Notes
When I set out to create a dessert recipe using the kakugama, I found myself struggling to come up with ideas. So I started recalling the ingredients I’ve cooked with in the past that turned out especially delicious—one by one—and eventually, I arrived at rice. That’s how this recipe was born.
This time, I served it chilled, but in the colder months, it’s also lovely enjoyed warm. You can add vanilla beans, cinnamon, or any spices you like. Depending on the season, pairing it with fruits like apples, strawberries, or figs can add a beautiful finishing touch.
Ingredients (serves 3-4 people | Cooking Time: Approx. 1 hour)
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Instructions
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Rinse the jasmine rice, then place it in the kakugama along with the milk, coconut milk, sugar, and cardamom seeds. Heat the mixture until it comes to a boil. Once boiling, reduce to medium heat and stir constantly with a rubber spatula. When the rice becomes soft, transfer the mixture to a bowl and let it cool slightly.
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Spoon the mixture into your desired serving dishes, lightly season with salt, and garnish with sliced mango, citrus fruits, and chervil. Chill the entire dish in the refrigerator for about 30 minutes before serving.
 ★Benefits of Cooking with ANAORI kakugama Because the kakugama heats gradually rather than suddenly, the rice doesn’t break apart during cooking. As a result, the rice retains its shape beautifully, which contributed to the smooth texture and refined appearance of this rice pudding. |
Pairing Suggestions: Hojicha, Black Tea
The gentle aroma of black tea complements the flavors of the rice pudding without overpowering them, bringing harmony to the overall taste.
Hojicha, with its toasty notes and rich depth, also pairs beautifully with this dessert.
Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)
