Source: Grand Hyatt New York City
Yield: About 16 “small-bite” servings
Carolina rice 1 cup
Water 3 1/2 cups
Coconut milk 7 oz.
Sugar 1/4 cup
Whipping cream 6 oz.
House-made caramel sauce as needed
Fresh raspberries 16
Rinse rice with cold water twice; drain well. Combine rice and 3-1/2 cups water in medium pot.
Simmer slowly 25 minutes, stirring constantly. Add coconut milk and sugar. Continue to cook and stir 5 minutes or until rice is soft and creamy.
Transfer rice to a bowl to cool down to room temperature. Blend in cream; refrigerate until fully chilled.
In a small serving container such as a shot glass or cordial glass, spread a thin layer of caramel; spoon in rice mixture to fill glass to halfway; top with caramel, rice and finish with caramel. Garnish each portion with a raspberry.