Rice has long been celebrated as a kitchen staple, the heart of comforting dinners, fragrant curries and delicate desserts. But its versatility goes far beyond the plate. In my fun new recipe, jasmine rice turns into a beautifully nutty, toasted syrup that brings a subtle warmth and depth to a cocktail glass. Whether you’re winding down after dinner or impressing guests at cocktail hour, this recipe proves that rice can do just about anything.
JASMINE RICE COCKTAIL
PREP TIME: 2 DAYS | SERVES: 1
For the toasted rice syrup:
100g Spekko Jasmine rice
200g brown sugar
200g water
For the cocktail:
25ml toasted rice syrup
25ml yuzu or lime juice
25ml jasmine tea (or jasmine flowers steeped in hot water, cooled)
50ml whisky
1 egg white
To make the toasted rice syrup:
Preheat the oven to 160°C. Spread the uncooked rice in a single layer on a baking sheet. Toast in the oven until golden and fragrant (about 20–25 minutes) turning the rice every 8–10 minutes for even toasting. Remove from the oven and set aside. In a small saucepan, combine the water and sugar. Place over medium heat and simmer until the sugar has completely dissolved. Remove from the heat. Transfer the warm syrup and toasted rice to a mason jar. Store in the fridge for at least 2 days before using to allow the flavours to infuse.
To make the cocktail:
Fill a cocktail shaker with ice. Add all the remaining ingredients. Shake vigorously for 40 seconds. Strain into a glass and garnish with fresh or dried jasmine flowers.
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