There are a few Forumosan Brits so I figured I would give this question a shot here.
I am trying to become a better stove top chef and, in doing so, want to widen the variety of my recipes.
Rice Pudding (done the proper English way)
First:
Can it be done solely on a gas stove top?
Second:
I have had it British style only once and it was delicious. Do any of you British Forumosans know of a good Rice Pudding recipe? In your opinion, what is a must have ingredient and what should be served with it?
[quote=“Funk500”]I never realised people actually enjoyed rice pudding. I always thought it was punishment food for us poor kids who had to have school dinners.
Or sago, jesus that was also the Devil’s work[/quote]
The one time I had it British style, a British family in the states cokked it up for a dessert. It was fantastic…
Had raisins in it and I definately tasted cinnamon and possibly nutmeg. It was served hot with a bit of cream on top.
I would imigaine for folks who had to eat it every day, might get boring. But once in a while, a treat.
1 1/3 cups water
2/3 cups long grain rice - uncooked
1 can (12 oz.) evaporated milk
1/2 cup of raisins or dried cranberries, (other dried fruit, if you prefer) or coconut
1/2 cup granulated sugar (table sugar)
1 1/2 tsp. vanilla extract
1/2 tsp. ground nutmeg or cinnamon
1/4 tsp. salt
2 large eggs, lightly beaten
Place water and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover. Cook for 12 - 15 minutes until liquid is absorbed.
Stir in evaporated milk, dried fruit, sugar, vanilla, nutmeg and salt. Bring to a boil.
Stir a portion of the rice mixture into the eggs. Add the egg mixture to the rice mixture. Mix well with a whisk. Bring it all back to a boil and cook, stirring the entire time for 2 minutes. Remove from heat.
Serve warm or chilled.
Note: Although the recipe calls for 1/2 cup of sugar, I tend to use a little less as I don’t like things to be too sweet.
Ok, just one question, where do you get the rice from?
As it’s kind of different rice from the stuff that you can generally buy here, or am I missing something?
Actually, the local rice (short grained) works pretty well. I buy it at the local super market or at the morning market. I don’t use the brown or mixed rice here for rice pudding though, as it tends to be a bit too “tough” for desserts.
What ever you do, make sure that you always wash rice through at least three times as 1) it gets rid of little critters and 2) removes some of the surface starch.
Local rice works fine, though you may want to add a little more liquid than what the recipebook might call for.
If you want to zip it up, you can take the currant or raisins and
steep them in some boiled water
Dry out well
then add a good splash of rum and 2 tbs of unflavored gelatin and let sit
Make the rice pudding per the recipies below (you may want to cut back on the sugar)
Make a caramel sauce by carmelizing sugar & water and then adding some full cream and a little vanilla once thick
Whip some cream into whip cream
Once you’ve made the rice pudding, mix in the currants and fold in the whip cream. Pour it into a mould (lightly buttered or with Pam) and put in the fridge to set. Before completely set, pop it out onto a plate. before serving, pour the caramel sauce on.