Saturday, December 20, 2014

Recipe: Rich, Creamy Rice Pudding (Marcus Wareing)

One of Hubby's favorite desserts growing up was rice pudding. His mum would often make it and serve it after dinner. During our last trip back to Scotland, we bought some pudding rice so Hubby made rice pudding for us for dessert.



Hubby used Marcus Wareing's recipe for creamy rice pudding which calls for 5 egg yolks. Not only is it creamy, it tastes very rich as well. I would recommend using only half the amount of sugar in the recipe (Hubby reduced from 90g to 45g) and then serving it with either jam or a scoop of ice cream. Hubby and I had ours with our homemade roselle jam - the tangy jam is perfect for cutting some of the richness.

Thanks Hubby, we loved the creamy rice pudding very much. The kids asked for seconds. :)




Rich, creamy rice pudding
Recipe by Baby Sumo, adapted from Marcus Wareing's "How to cook the perfect.."
Preparation time: 2 minutes
Cooking time: 25 minutes
Serves 4

Ingredients
90g short-grain pudding rice
250ml full fat milk
250ml double or whipping cream
1 tbsp vanilla bean paste
5 medium egg yolks
45g caster sugar
Jam, to serve


1. Rinse and drain the rice, then tip into a heavy pan. Pour in the milk and cream and bring to the boil over a medium heat, stirring occasionally. Once boiling, turn the heat to low and simmer gently, stirring from time to time, for about 20 minutes, until the rice is soft but still with a slight bite.

2. Put the egg yolks, sugar and vanilla paste in a bowl, and whisk to combine.

3. Take the pan off the heat and mix about one-third of the rice with the egg yolks, then stir this mix into the rest of the rice in the pan. Continue cooking over a low heat for a few more minutes, stirring constantly until the pudding is thick enough to coat the back of the spoon.

4. Spoon the pudding into 4 bowls and blob a spoonful of jam or vanilla ice cream in the centre of each. Serve hot.

Note: You can also use risotto (Arborio or Carnaroli) rice if you cannot get pudding rice.




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I am submitting this to the "Cook & Celebrate: Christmas 2014" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Christmas recipes for the whole month of December 2014.

Your post must be a current post i.e. posted in December 2014 - please do not link older posts.Please mention our "Cook & Celebrate: Christmas 2014" event in your post and link back to Zoe of Bake for Happy KidsDiana of The Domestic Goddess Wannabe and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:




* I am also submitting this post to "Cook-Your-Books #19" hosted by Joyce .

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6 comments:

  1. Hi Yen,
    I have never tried rice pudding! Not that I can remember!
    It looks creamy and decadent! Thumbs up to your hubby!
    Thanks for sharing with CYB!

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  2. not many eateries in kl offer rice pudding ... yours makes me wish they would! :)

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  3. I like custard and bread pudding too...never had rice.

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  4. Hi Yen

    I have never tired a rice pudding because they sound so strange - but this looks so creamy, you may have changed my mind about rice puddings!

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  5. That reminds me of my childhood too! It was strawberry jam or honey on my rice pud :)

    ReplyDelete
  6. Hi Yen,

    To me, rice pudding is always a nice warming dessert for winter... I reckon the custardy kind that you made must be extra warming and yummy :D

    Zoe

    ReplyDelete

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