Saturday, 31 October 2015

If You Make One Thing This Week...A Rice Pudding to Remember...


What a day! Do you experience days were everything goes wrong? You know, from the time you wake, everything is a disaster? Well, today was one of those days. I'm not sure how I managed to get through the day!
I had planned on doing a post on a rice dish that I was making today, and I burnt it! Whilst making the pudding, I dropped an egg and the milk boiled over! I'm really glad that the day is almost over!
Anyway, back to the pudding...This pudding is quite a simple recipe,  ( I always look for that) most of the ingredients can be found at home and it is so versatile. The friend, whose recipe this is, serves this hot, but I love it cold. It is great served warm in winter and cold in summer. This can be adapted to other flavours as well.



Rice pudding with Moroccan flavours 

2/3 cup rice (I use Thai jasmine rice)
1 litre full fat milk
250 ml (1 cup) whipping cream
3/4 cup sugar
1 1/2 teaspoons cornstarch (cornflour)
1/4 cup cold milk, extra
2 egg yolks
1/2 teaspoon ground cinnamon 
1 teaspoon orange flower water
Honey almonds, see below
Zest of 1-2 oranges

Place the rice in a pot. Cover with boiling water and boil for fifteen minutes. Drain the water out and place rice back in the pot, together with the milk and cream. Place over low heat and and simmer till rice is really soft. You may need to top up with a small amount of milk. Stir in the sugar. Combine the cornflour with the extra milk and beat in the egg yolks. Add this to the rice mixture and bring to a simmer, stirring constantly. Stir in the cinnamon together with the orange flower water. Pour the mixture into a large serving bowl or individual little bowls. Cool to room temperature, then refrigerate until well chilled. Decorate with the honey almonds and a generous sprinkling of orange zest.



Honey almonds

1/2 cup almonds
2 tablespoons orange blossom honey
Heat the oven to 180 degrees centigrade. Place the almond on a baking tray and toast until almonds are well roasted. Keep a close watch on them, as they can go from toasted to burnt and bitter in a flash. Heat the honey in a pan and add the almonds. Stir to coat and cook for a minute 
Remove from heat and set aside to cool.


Going to bed now...Hope tomorrow is a better day! Goodnight...