The Best Rice Pudding you will ever taste… And Long Island Ice Tea

So to start off this little section of Bob’s My Uncle, we have last Thursday’s recipe and today’s Cocktail…

For many years now, I have been making rice pudding, it’s something my dad introduced me to and I have only ever used two recipes.

The first one I ever tried was amazing, but after many times of making it I wondered what other versions tasted like…

It’s safe to say I will never try another recipe again.

This recipe of Rice Pudding comes from a cookery book titled; Roast Chicken and Other Stories: written by Simon Hopkinson with Lindsey Bareham (http://www.randomhouse.com.au/books/lindsey-bareham/roast-chicken-and-other-stories-9780091871000.aspx – amazing book, I suggest you all check it out!)

Not only is this recipe easy to make AND only uses one pan (so little cleaning!), but the taste and texture of the pudding are wonderful, with the aromatic vanilla scent drifting from the oven, I always find it hard to wait the 3-4 hours it takes to cook, but trust me, it is worth it.

So here we are, Rice Pudding;

Serves: 6 or more (it is very rich)

Preparation time: 20-30 mins

Cooking time: 3-4 hours (you will also have to let it settle after cooking, another 30mins minimum)

Ingredients:

  • 65 g castor sugar (we use vanilla infused sugar at home)
  • 75 g unsalted butter*
  • 100 g rice**
  • 1 Litre full cream milk
  • 150 ml cream
  • 1 pinch of salt
  • 1 vanilla pod (split lengthways)

Method:

Preheat oven to 140°C (that’s 284°F for all you Americans)

Melt the butter in a pan which you can put into the oven, over a medium heat and add the sugar, stir and add the rice.

Stir for a while until all the rice is coated with sugar/butter and turn the heat up until it the rice looks puffy – do not leave it as it will burn VERY quickly!

Pour in the milk, the rice mix will seethe but do not fear! Stir with a wooden spoon and it will dissolve the sugar eventually.

Pour in the cream, add the vanilla and salt and turn up the heat. As soon as the mix boils put it straight into your oven.

Now comes the fun bit, find yourself a good book or a movie (or two) because you want to leave the pudding in the oven for 3-4 hours. Afterwhich you need to let it sit as you cannot serve this immediately! (Trust me, you will burn your face off) So let it rest for at least 30 mins (I like to leave it for an hour or more). This gives you plenty of time to run out and by the ice cream you forgot earlier, or pour yourself another drink.

*You can use salted butter, in which case ommit the pinch of salt, I have found this a very easy way of being even more lazy than usual

**It is best if you use medium grain or aborio rice (sushi rice, risotto rice etc) the shorter grains give a nicer texture

Warning: This pudding is very rich and VERY moreish.

It is VERY nice served still warm with ice cream, but can be eaten cold too – at my house it is often eaten for breakfast the next day… Yeah, we thrive on healthy food and dieting…

I actually just put a pot of this in the oven here in France, so about 5 hours from now, I’ll find out what it’s like when you make it with basmanti rice (none other was available, trust me I looked hard)

And now to out cockatil of the day!

I decided on Long Island Ice Tea, really for no reason at all, so here’s the basic recipe:

  • 1 part gin
  • 1 part vodka
  • 1 part tequila
  • 1 part rum
  • 1 part triple sec (some people like to put a little less than one part)
  • 1 1/2 parts sours (or lemon juice)
  • 2 parts (or a dash) cola, people have also started replacing this with actual iced tea

Shake once and pour onto fresh ice, garnish with lemon wedge and enjoy!

So, I hope you all enjoyed the first in what I hope to be an interesting section of BMU, until Thursday!

xxx Vine

Hamilton

Hello again to anyone out there,

It has come for that time in which I post and bore you all to death again 😛

I’m currently in a small town (if you can call 10,000 people small) called Hamilton, in Victoria. I have been here for a total of… 2.5 days so far, and am sadly leaving late tomorrow afternoon. While here, I have seen things that are quite amazing, and I am posting now to tell you about them… also to procrastinate writing my Chinese essays. Again.

Late Monday afternoon (or early in the evening depending upon how you view things) I set off in a train to Ballarat, which took about 1.25 hours. After which I got on a bus, or ‘regional coach’ as they are called, to Hamilton (another 2.5 hour journey). While here, I am staying with my ‘uncle’ (family friend) in his amazing house, next to the Anglican Church. This house is huge!, two stories high, and was originally where the vicar lived. With high, wooden ceilings, and amazing furniture, it truly is a gorgeous house.

On the first real day of being here, we drove down the country-side to a waterfall, which was absolutely amazing. I walked around to the top, and we then began climbing over the rocks, the water was a strange yellow/brown colour, perhaps due to minerals leaking into the river, and it actually reminded me of coke. We then ended the night with pasta, ice cream, and for me, more ice cream 🙂

All night long it rained and rained, rain which finally cleared up for us this morning, and we thought it the perfect opportunity to take another look at the waterfall, which would have been overflowing with water! However… we were too lazy and ended up going into town for a coffee. We did though, take a stroll in the Hamilton Botanic Gardens, in which they keep birds. At first I was amazed by the cockatoos, galahs and rosellas, then I was in awe of how cute and colouful the budgies were. Then as we wandered down the path, much to my surprise, I saw a peacock! And another!

To top all this off.

They had an emu.

A FREAKIN’ EMU.

Living in the gardens!

AN EMU!!

Yes, I have seen emus before. I am just amazed that they keep it in the gardens. I wish the Botanic Garden back at home was so amazing. The most we have is swans and some eels… I don’t like eels. At all. They don’t even taste that great.

Well… That was the highlight of my day. AN EMU! I’m not going to get over this for hours, if not days. So  I shall leave you to your lives, I hope you can find something so simple so exciting, it really does brighten one’s day.

Peace out.

Vine