Warm Vanilla Rice Pudding with Raspberry Coulis

By chance I could read a fantastic cookbook from Jason Atherton, head chef of Maze in London owned by Gordon Ramsay.  The first recipe I tried is rice pudding, a dessert I never ordered consciously (well, not sure if it was ever served during any of my British Airway flights) and very typical for the United Kingdom.  I took half of the portion for a trial.  It is too sweet for me.  So, I will cut the portion the next time.  Yes, I think there will be a next time.  Rice is healthy.   It’s perfect as a dessert after a meal without any or too much carbohydrate.  Why not?  I cooked it for about 40 minutes.  It’s thick but not perfectly soft, a bit al dente.  Tasting the sweet pudding with raspberry coulis is excellent, sweet accompanied by sour.  Hmm, adding cookie-in-cream ice cream, extra decadence!

I reserved most of the pudding for another rice pudding recipe with cherry but eaten chilled.

500g whole milk           180g short grain rice
500g double cream     1tsp vanilla essence
135g caster sugar         2 large egg yolks

Bring the milk, cream and 90g of the sugar to boil.  Stir to dissolve the sugar. Reduce the heat to a simmer. Add the rice and vanilla essence. Simmer very slowly for 45 minutes to 1 hour until the rice is tender, or cooked to your liking.  Stir the mixture from time to time to prevent the rice from catching and burning on the bottom of the pan.

Take the pan off the heat then cover the surface with cling film and leave to stand for 15-20 minutes. This will prevent a skin from forming on top of the pudding.

Meanwhile, put the egg yolks and remaining 45g sugar in a bowl and set over a pan of barely simmering water. Whisk the mixture until it is pale and thickened. Fold this into the rice pudding.

The original receipt suggested homemade raspberry jam with thyme.  I made a raspberry coulis.  Around 65g raspberry cooked with a bit water and sugar until it is thickened.  Serve it with cookie-in-cream ice cream.  Superb!

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