Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, sugar, and a pinch of salt. Bruise the lemongrass stalk and add it to the mixture.

Cook the Pudding

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender. Remove from heat and let it sit for 10 minutes.

Remove Lemongrass

Remove the lemongrass stalk, and stir the pudding to combine. Set aside to cool.

Tapioca-Lime Pudding

Cook Tapioca

In a medium pot, bring water to a boil. Add tapioca pearls and cook according to package instructions until translucent.

Make Lime Mixture

In a separate bowl, whisk together coconut milk, lime juice, lime zest, sugar, and a pinch of salt.

Combine and Cool

Once the tapioca is cooked, drain and rinse under cold water. Combine with the lime mixture and let cool.

Butterscotch-Ginger Pudding

Make Butterscotch Base

In a saucepan over medium heat, melt butter and stir in brown sugar until dissolved. Slowly add heavy cream while whisking continuously.

Thicken the Pudding

Mix cornstarch with a little water to create a slurry. Gradually add this to the butterscotch mixture, stirring constantly until it thickens. Stir in grated ginger, Single Malt Scotch, and a pinch of salt.

Cool and Serve

Remove from heat and let cool slightly before transferring to serving dishes. Refrigerate until set.