Tuesday, October 6

Vanilla rice pudding with cinnamon apples


There are many things I've never made. For instance I've never made an omelette,a sponge cake, a baked cheese cake, or rice pudding. That's right, I've never made rice pudding. That isn't to say I've never eaten rice pudding because I certainly have; in fact I love rice pudding. It's just, until today, rice pudding has always been made for me or bought from the packet. I've been developing a major addiction to that packaged rice pudding you see everywhere here that's been branded to suit whatever location it's bought from. Most recently I ate "Bondi" rice pudding which I have a sneaking suspicion came from the same factory as the rice pudding I buy from the local fruit shop.

This nicely packaged, pseudo homemade rice pudding isn't the cheapest or even the nicest rice pudding in the world. So today was my day to face my addiction head on and make my own rice pudding. My homemade rice pudding isn't the cheapest either but it sure is delicious!


Vanilla rice pudding with cinnamon apples

(adapted from Decadence: Desserts by Philip Johnson)
serves 4-6

Rice pudding

60g (2 1/4 oz) butter
90g (3 1/4 oz) white sugar
125g (4 1/2 oz) short or medium grain rice
750ml (3 cups) milk
250ml (1 cup) heavy cream
1 teaspoon vanilla essence

Preheat oven to 160°C (315°F). Melt the butter in a heavy-based saucepan over a low heat, then add the sugar and rice. Stir for 5 minutes. Add the milk, cream, and vanilla and bring to the boil.

Pour the mixture into a shallow baking dish and cover with foil. Sit the dish in a large roasting tray and pour in enough warm water to reach halfway up the sides of the baking dish.

Bake for 60-80 minutes or until rice is tender. During baking, stir rice every 20 minutes.

Once cooked remove from oven, the mixture will appear fairly wet and the fat may have risen to the top. The pudding will thicken up and take on a creamy colour as it cools. Stir occasionally as the pudding cools and refrigerate until required.

Cinnamon apples

25g (1 oz) butter
3 granny smith apples, peeled, and sliced into 16 wedges
1 tablespoon white sugar
30g (1 oz) sultanas
1/4 teaspoon cinnamon
a pinch of freshly grated nutmeg

Melt the butter in a large frying pan over a medium-high heat. Add the apple wedges and sauté on all sides until they soften slightly. Add the sugar, raisins, cinnamon, and nutmeg and continue to cook until any liquid evaporates. Spread cooked apples on to a large plate and cool.

To serve place rice pudding into serving glasses or bowls and top with apples. Apples can be served either at room temperature or gently reheated and then spooned over rice.

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