Cook Book Challenge: Week 6

This week I turned to one of my favourite Asian cookbooks, Christine Ingram and Roz Denny’s “The Rice and Noodle Cookbook”.
I’ve cooked so many savory dishes out of here, but I’ve always wanted to have a go at a rice pudding. So I whipped up their caramel rice pudding.


If nothing else, the crème brûlée-esque toffee topping was the clincher.

Instead of serving it with pineapple and apples like the recipe suggests, I served it with peaches. Om nom nom.

Caramel Rice

Ingredients

50g/2oz/ 1/3 cup short grain pudding rice
75ml/5 tbsp Demerara sugar
Pinch of salt
400g/14 oz can evaporated milk made up to 600ml/1 pint/2½ cups with water
Knob of butter
1 small fresh pineapple
2 crisp easting apples
10ml/2tsp lemon juice

Method

1. Preheat oven to 150°C/300°F/Gas 2. Put rice in a sieve and wash under cold running water. Drain well and put into a lightly greased soufflé dish. Add 30ml/2tbsp of the sugar and salt to the dish. Pour on diluted evaporated milk and stir gently. Dot the surface of the rice with butter. Bake for 2 hours in the oven, then leave to cool for 30 minutes.
2. Meanwhile, peel, core and slice the pineapples and apples, then cut the pineapple into chunks. Toss the fruit in lemon juice and set aside.
3. Preheat the grill and sprinkle the remaining sugar over the rice pudding. Grill for 5 minutes until the sugar has caramelised. Leave rice to stand for 5 minutes to allow caramel to harden, then serve with fresh fruit.
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