Saturday, April 29, 2006

Rice Pudding

300m1 Whole Milk
300m1 Double Cream
1 Vanilla Pod
150g Pudding Rice
6 free-range Egg Yolks
150g Caster Sugar

1] Place the Milk, Cream and Vanilla pod in a small saucepan. Bring to the boil, then remove from the heat and allow to infuse for 10 minutes.
2] Add the Rice and return to the heat. Bring to a gentle simmer, then continue to cook for 20-25 minutes, stirring occasionally.
3] Place the Egg Yolks and Sugar in a bowl over a pan of hot water and, with an electric hand-held whisk, whisk until the mixture is pale and fluffy. Stir into the rice pudding and cook for a further
5 minutes. Allow to cool slightly and then serve immediately.

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