Thursday, 1 October 2009

Creamy Baked Rice Pudding
with Honey Plums

Just the recipe to use up the plum tree harvest, and with the autumnal weather, baked rice pudding is the perfect accompaniment. Real comfort food with the lingering taste of Summer.

For the rice pudding

110g pudding rice
450ml single cream
450ml full fat milk
55g caster sugar
freshly grated nutmeg
1 tsp vanilla extract
25g unsalted butter


Grease a 2pt ovenproof dish with butter.

Wash the rice under cold, running water, strain and place in the ovenproof dish.

Warm the milk, cream, sugar, vanilla and a few gratings of nutmeg, in a saucepan.

When the sugar has dissolved pour the mixture over the rice and bake in the oven for 1 1/2 hrs,
stirring after 30 minutes.

The rice should be golden on top and creamy. Give it a final grating of nutmeg when you remove it from the oven.

For the Honey Plums

4 tbsp clear honey
10 plums, washed, halved and stones removed

Heat the honey in a heavy based frying pan, add the plum halves, flesh side down and simmer for 6 minutes, turn the plum halves and cook for a further 3 minutes.

Serve with the baked rice pudding.

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