Mary Jane was an idiot. Rice pudding is wonderful. What's better, though, is chocolate rice pudding! We had it for dinner last night, courtesy of a Dan Lepard recipe in the Guardian.
Put 50 grams of pudding/risotto rice in a pan with 200 ml milk. Bring to the boil, then remove from the heat, cover with a tight-fitting lid, and leave to soak for an hour.
Add 40 grams of sugar, 15 grams (1 large tablespoon) of cocoa powder, 1/2 tsp vanilla extract, and another 200 ml of milk. Stir into the rice mixture and then heat gently, stirring from time to time to stop it sticking/burning on the bottom. Do this for about 15 minutes until the mixture reduces and thickens.
Remove from the heat again, cover with the lid, and leave for 30-60 minutes. We could only manage to leave it for 30 and then had it with a huge dollop of whipped cream and a couple of those lovely chocolate cigar biscuits. Gorgeous.
Dan suggests thinning the cooled rice pudding with a little cream, decanting it into individual ramekins, sprinkling the top with brown sugar, and having at it with a blowtorch to create a crispy brulee finish. That also sounds fantastic, but we were hungry and I don't have a blowtorch. (As with my desired purchase of a chainsaw, PJ thinks I am not to be trusted with this sort of machinery).
Dan Lepard is a baking god. His bagel recipe is wonderful; I made some exquisite chocolate biscuits from another Guardian recipe; and his bread recipes are top-notch, too. If you like baking, get one of his books.
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1 comment:
I love rice pudding though I have never made it myself :)
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