Sunday 27 February 2011
Cardamom Rice Pudding with Roast Rhubard
One of the joys of growing up in the 1960s and 70s was being given Ambrosia Rice Pudding for dessert - do they still make it? I shall have to have a look. With tinned mandarin oranges, it were a real treat! I love rice pudding of any sort, although I am not a fan of the skin on a baked pudding. This version came to me via Fiona Beckett's '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.
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Rose water is a delicious addition to the cardamom too - very'Persian' and absolutely lovely :-)
ReplyDeleteYum, that sounds lovely, perhaps with some pistachio nuts over the top? In summer I might do this with some poached apricots, again with rose or orange water, to end a Moroccan-style meal. Thanks for the tip!
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