Tuesday 20th September 2011
Over the course of writing this blog, & administering the Facebook group I started to accompany the blog, friends & family have sent me some fantastic recipes. Some of them have been within my comfort zone, others have not. I got sent this a while back & it’s been sitting in my inbox waiting to be made.
Rice pudding is such an old fashioned dessert. My wife & I have very vivid memories of eating it as kids. Straight from the oven, creamy & comforting. This recipe did not not disappoint. The sweet mango contrasted beautifully with the nutty, salty tasting rice.
Zephy & I sat on the edge of his bed & sampled the new twist on a very old favourite. As we savoured the taste, we locked eyes.
“Wow, that…is…looovely!” I said.
His eyes were nearly popping out of his head as he nodded.
“Yeah!” He said diving in for another spoonful.
Thank you Ruth, for thinking of us. 🙂
I doubled the ingredients because it didn’t look like enough when it was dry, but once cooked there would have been enough for 3 servings, just. But nowhere near enough for a second helping. 😉
60g Black glutinous rice.
40g Arborio risotto rice.
1½ tablespoon sugar
½ teaspoon Maldon Sea salt
100ml Coconut milk.
1 mango (Optional)
Combine the black & arborio rice & rinse in a strainer until the water runs clear. Place in a small saucepan & add the water. Bring to the boil, then turn down & cover. Simmer until the water has been absorbed almost completely & the rice is chewy, about 25 minutes. If the rice is still hard, add a little more water & continue to cook for 5 to 10 minutes more.
Remove the cooked rice from the heat, strain & stir in the sugar and salt. Wait a minute for the sugar to dissolve, then stir in the coconut milk. Put into an oven proof dish & bake for 15 minutes. Serve with slices of mango.