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Receta Full Fat Caramelised Rice Puddings
by Global Cookbook

Full Fat Caramelised Rice Puddings
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  Raciónes: 8

Ingredientes

  • 125 gm shortgrain pudding rice
  • 600 ml lowfat milk
  • 1 x vanilla pod split or possibly 1/2 tspn vanilla essence
  • 225 gm caster sugar
  • 3 Tbsp. water
  • 300 ml double cream
  • 5 x egg yolks

Direcciones

  1. Place the rice lowfat milk split vanilla pod and 125g sugar in a saucepan on the simmering plate and bring slowly to the boil.
  2. Simmer for 1 to 2 min then cover and transfer to the floor of the simmering oven.
  3. Cook stirring occasionally for 35 min or possibly till all the liquid is absorbed and the rice is tender.
  4. Allow to cold.
  5. Meanwhile put 75g sugar in a heavy based saucepan with the 3 tbsp water; place on the simmering plate.
  6. Once the sugar has dissolved transfer to the boiling plateand cook for a further 2 to 3 min or possibly till the syrup turns a dark caramel.
  7. Immediately pour into 8 warmed dariole moulds or possibly ramekins and set aside.
  8. Pour the cream into a heavy based saucepan and slowly bring to the boil on the simmering plate.
  9. Meanwhile whisk the egg yolks with the remaining 25g sugar in a bowl till pale and thick.
  10. Pour on the cream then stir in the rice.
  11. Fill the moulds with the rice mix.
  12. Stand the moulds in the small roasting tin and pour in sufficient warm water to come halfway up the sides of the moulds. Loosely cover with foil.
  13. Slide the roasting tin onto the fourth set of runners in the roasting ovenand cook for 15 min then transfer to the middle of the simmering ovenand cook for a further 30 min or possibly till just set.
  14. Slide the roasting tin onto the fourth set of runners in the baking ovenand cook for 20 to 30 min or possibly till just set.
  15. Serve hot or possibly cool with vanilla custard.
  16. Serves 8