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)
- 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)
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!