Pudding

• Pour 500ml of milk and the rice in a heavy small saucepan.
• Add the Caster sugar and the vinegar and cook slowly on a low to medium heat, stirring with a spoon time to time to prevent the rice to stick to the bottom of the pan.
• Once the rice is closed to be fully cooked, dilute the agar agar in the 100ml of milk left over and add it to the pan.
• Bring to boil for 2 minutes, turn off the heat and transfer the cooked rice into 4 pudding basins.

Syrup and candied leaves

• Arrange the leaves on top of each other and cut some very fine julienne with a sharp knife.
• Place the juliennes of Kaffir lime leaves into a pan and cover with the 200ml of cold water.
• Bring to boil and let cook for 2 minutes.
• Add the caster sugar and reduce to a syrup consistency.
• Let the syrup cool down on his own.
• Using a tweezer, remove half of the juliennes from the syrup and lay them on a tray, ready to place in a dehydrator machine for one hour.
• Once dried and “candied,“ set aside until use.