Broken matta rice caramel shots

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This dessert is full of flavours, textures, and surprises. Chef of the Month for the DoubleHorse Home Chef contest, Fahmida has created this chewy dessert which also has a crunchy twist. Try this at home to impress your guests.


¾ cup + 2 tbsp DoubleHorse broken matta rice
1.5 - 2 cups coconut milk
¾ tin condensed milk
2 tsp vanilla essence
50 gm butter
2 packets choco chip biscuits (crushed)
½ cup almonds (crushed/sliced)
4 tbsp sugar
2 tsp per serving chocolate/caramel sauce (optional)


Pressure cook the broken matta with rice with 1.5 cups of coconut milk for 5-6 whistles
Wait for the pressure to release, open the lid, if the contents are thick, add the ½ cup of coconut milk
Slowly add in the condensed milk giving it a gentle stir
Add the vanilla essence and allow it to cool
Meanwhile, crush the hide and seek biscuits as well as almonds and fry them in butter and set aside
Caramelize 4 tbsp of sugar and to it, add the 2 tbsp of broken matta rice and let it cool
Just give it a pulse in the blender and set aside
Time to assemble:
In shot glasses,
Layer 1: Butter-fried biscuits and almonds.
Layer 2: Drizzle 1 tsp of chocolate/caramel sauce
Layer 3: Scoop of coconut milk broken matta rice sauce
Repeat the layers, until glass is filled
Decorate with hardened caramel
Chill or serve as it is. Serves 8-10.