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Wednesday, 25 July 2012

Ski series - Recipe: Rice Pudding w/ Crunchy Sugar Coating

 
This was another left overs one but came out rather tasty! Big smiles all around except for a 5 year old who flicked a big spoonful of it into his dad's eye, and came very close to . . . .  well what would you do with him? Anyway, given that kids are pretty choosy, I'll take that comment on the chin, or in the eye!! ; )


ingredients (serves 12)
for the rice pudding

2.5L     milk
12     star anise
1kg     pudding rice
1     orange (zest)
450g caster sugar
0.5L     cream

to serve
brown sugar
raspberry syrup

garnish
star fruit
kiwi
physalis peruviana (inca berry)

apparatus
big pot
blow torch
ring mould to serve

rice pudding
Bring milk to boil w/ star anise and then leave to simmer and infuse for about 20 mins.
Add the rice and sugar, bring to the boil and then simmer for 20mins with a lid, adding the orange zest after 10mins.
Check occasionally to make sure it's not dried out. (Add a little more milk if it has!)
Once the rice is cooked, add the cream and mix it through the pudding, heating until it starts to bubble and mixing slowly to get the cream evenly mixed into the pudding.

Don't forget the mix needs to be stiff enough to keep it's shape when you lift the ring mould.
Decorate the plate with syrup then place the empty ring mould. Fill it with rice pudding, flatten the surface a little and coat it with brown sugar.

WARNING: The ring mould will get very hot so remove it before caramelising. Just because it doesn't glow doesn't mean it won't burn!! (As my hostess found out!! - Soooorry, my bad!)

Next set to it with a blow torch until the sugar starts to bubble and caramelise, spread the heat evenly so as not to burn the caramel.

To make fruit syrup put equal amount of sugar and water into a pan and bring to the boil, add the desired fruit and leave to simmer. Don't disturb the fruit once it's in, simply pass through a sieve when the syrup is of the desired consistency and flavour, and it will remain clear.

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