OR:
"Chloe’s recipe
Ingredients (serves 3-4)
130g short-grain rice
450ml full-cream milk
150ml double cream
200ml evaporated milk
20ml-30ml water, optional
50g golden caster sugar
6 cardamom pods, gently crushed
1 cinnamon stick
2 cloves zest of half an orange
1tsp mixed spice
20g flame raisins
30g unsalted butter
To garnish:
3tbsp flaked almonds
dried, edible rose petals (optional)
Method
- Step 1: Pour the full-cream milk into a saucepan then add the cinnamon stick, cloves and cardamom. Bring to a simmer over a medium heat. Allow to bubble for a few minutes. Remove from the heat and cool. Ideally, allow the flavours to infuse overnight in the fridge.
- Step 2: Toast the flaked almonds in a pan over a low heat until golden. It’ll take about 2min. Set aside.
- Step 3: To make your pud, combine the rice with the infused milk, evaporated milk, orange zest, sugar and cream in a saucepan. Bring to a simmer over a medium heat. Cook gently for about 35min, stirring quite frequently and tasting – the rice should have a little bite but not much. If the pudding seems too thick, add a little water, tablespoon by tablespoon, until you are happy with the consistency. Remove the spices.
- Step 4: To punctuate the sweetness, stir in the mixed spice and raisins, then beat in the butter.
- Step 5: Serve garnished with the toasted almonds and rose petals, à la Yotam Ottolenghi."
Ingredients (serves 3-4)
130g short-grain rice
450ml full-cream milk
150ml double cream
200ml evaporated milk
20ml-30ml water, optional
50g golden caster sugar
6 cardamom pods, gently crushed
1 cinnamon stick
2 cloves zest of half an orange
1tsp mixed spice
20g flame raisins
30g unsalted butter
To garnish:
3tbsp flaked almonds
dried, edible rose petals (optional)
Method
- Step 1: Pour the full-cream milk into a saucepan then add the cinnamon stick, cloves and cardamom. Bring to a simmer over a medium heat. Allow to bubble for a few minutes. Remove from the heat and cool. Ideally, allow the flavours to infuse overnight in the fridge.
- Step 2: Toast the flaked almonds in a pan over a low heat until golden. It’ll take about 2min. Set aside.
- Step 3: To make your pud, combine the rice with the infused milk, evaporated milk, orange zest, sugar and cream in a saucepan. Bring to a simmer over a medium heat. Cook gently for about 35min, stirring quite frequently and tasting – the rice should have a little bite but not much. If the pudding seems too thick, add a little water, tablespoon by tablespoon, until you are happy with the consistency. Remove the spices.
- Step 4: To punctuate the sweetness, stir in the mixed spice and raisins, then beat in the butter.
- Step 5: Serve garnished with the toasted almonds and rose petals, à la Yotam Ottolenghi."
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