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

 * 1) Heat milk in a medium saucepan until hot but not boiling. Add tea leaves or essence.
 * 2) Remove from heat, cover, and let steep 20 minutes. Strain milk; set aside.
 * 3) Bring 3 cups water to a boil in a medium saucepan.
 * 4) Stir in rice and salt, reduce heat to low, cover and cook until rice is tender and liquid has evaporated, 15 to 20 minutes.
 * 5) Stir milk, butter and 1/2 cup Sugar into rice.
 * 6) Cover and cook over medium-low heat, stirring occasionally, until Sugar is dissolved and the pudding is thick, about 30 minutes.
 * 7) Spoon pudding into dessert dishes and cover with plastic wrap to prevent skin from forming; set aside in refrigerator.
 * 8) Place remaining cup Sugar in a medium skillet over medium-low heat.
 * 9) Cook, without stirring, until dark amber in color, about 15 minutes.
 * 10) Pour caramel over top of each pudding. Serve immediately or at room temperature.