Rice puddings feature in many cuisines, usually in the form of sweetened rice slowly cooked with a creamy liquid.
Rice puddings feature in many cuisines, usually in the form of sweetened rice slowly cooked with a creamy liquid. Flavourings can be added - nutmeg, cinnamon, raisins or other dried fruits, and lemon or orange peel are all typical. I have kept this pudding simple as the apples give so much flavour, but feel free to experiment with other additions as you like.
Methods of cooking also vary - stovetop or baked, quick or slow. I have given two methods here. Baking is perfect if you have the oven on for a slow roast. I like slow cooking and the addition of egg, as you get a really creamy, custard-like texture.
Ingredients
Rice pudding
1/4 cup raw sugar
2 egg yolks
1 litre full-cream milk
1/2 cup short or medium-grain rice
1 vanilla pod, split lengthwise
pinch of salt
butter for greasing
Caramelised Apples
3-4 firm apples (Braeburn, Royal Gala or Pink Lady), peeled, cored and cut into 1cm wedges
1 tablespoon lemon juice
1/4 cup raw sugar
1 tablespoon golden syrup
30g butter
Method
In a bowl, whisk together the sugar and egg yolks then whisk in the milk. Stir in the rice, vanilla bean and salt then follow one of the methods below.
Stovetop method
Pour the mixture into the top pan of a double-boiler. Set over just-simmering water, cover and cook for 2 hours,
stirring occasionally. Remove the vanilla bean and stir in the caramelised apples (recipe follows).
Oven-baked method
Preheat the oven to 150°C. Lightly butter a 11/2-litre ovenproof dish.
Pour in the rice mixture and stir to distribute the rice evenly. Bake for
1 hour then give it a stir. Bake for another 30 minutes then remove the vanilla bean and discard, and give the pudding another stir. Bake a further 30 minutes undisturbed. Serve with the caramelised apples. Serves 4.
Caramelised Apples
- Toss the apples with the lemon juice and set aside. Heat the sugar and golden syrup with 1 tablespoon water in a frying pan over a medium heat, stirring until the sugar has dissolved and the mixture is bubbling.
- Let bubble, without stirring, for 1 minute then raise the heat to hot. Add the apples and butter, and stir to coat. Cook a further 8-10 minutes, stirring.
Source: Cuisine magazine NZ
Middle Eastern, Quick, Contemporary, Dessert
