Rice
pudding is an old English favourite, but it's also really big in Iceland.
They like to serve it with a sharp sauce made from red fruit, which cuts through the richness of the creamy sticky pudding beautifully – clever and absolutely delicious!
They like to serve it with a sharp sauce made from red fruit, which cuts through the richness of the creamy sticky pudding beautifully – clever and absolutely delicious!
Ingredients
2 handfuls
dried fruit, such as cranberries, sour cherries and blueberries
3
tablespoons caster sugar, plus extra to taste
120 g
pudding rice
750 ml
skimmed milk
250 ml
single cream
1 stick
cinnamon
1 vanilla
pod
crème
fraîche, to serve
fresh
redcurrants, to serve
Method
Put the
dried fruit in a stainless steel pan with 1 tablespoon of the sugar and enough
water to cover. Put on the hob and heat gently for 10 minutes, then add 5
tablespoons of cold water and whiz in a blender. Push through a sieve, taste
and add a little sugar if necessary. Place the rice, milk, cream, remaining
sugar and cinnamon in a deep pot and heat gently. Score the vanilla pod
lengthways, scrape the seeds out, adding both to the pot. Stir well and bring
gently to the boil.
Simmer very
gently for 30 to 35 minutes, stirring every now and then until all the liquid
is absorbed and the rice is just cooked. Spoon the cooked rice pudding into a
serving dish, swirl the fruit sauce into it and top with a dollop of crème
fraîche. Scatter with fresh redcurrants before serving.
Nutritional
Information - Amount per serving:
Calories300kcal
Carbs28.6g
Sugar17.6g
Fat17.6g
Saturates11.8g
Protein6.1g
by Jamie Oliver
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