Sunday, 27 February 2011
Cardamom Rice Pudding with Roast Rhubard
'Frugal Cook' blog, and she bakes arborio rice in evaporated milk with sugar and cardamom pods. I used full cream fresh milk instead. By covering the dish with foil and stirring regularly, you keep away the dreaded skin. It is amazing how little rice - about 65g - is needed for a pint of milk and a couple of tablespoons of sugar. A long, slow bake, covered with foil, yields a lovely creamy pud, that I prefer served cold. You can vary the flavourings with classic vanilla, nutmeg or cinnamon. I sometimes use some coconut milk to replace ordinary milk for a lovely twist, nice after a light Asian meal. I followed Fiona's lead and served roast rhubarb, done my usual way with orange zest and juice. But fresh pineapple or pureed mango are nice at this time of year.