Twice-cooked Rice Pudding
Mother's homemade rice pudding is one of many memories from my childhood that I hold dear. Mum used to bake it in the oven and it would get an intense skin on the top that I loved.
We would eat this rice-pudding with homemade strawberry or raspberry jam. My recipe is a delicious take on my mother's and one that's enjoyed by my own children today - I hope yours love it too!
|For the cream:|
|1||vanilla pod, cut in half and seeds scraped out|
|For the rice pudding:|
|1||vanilla pod, split and seeds scraped out|
Cream together the sugar, egg and egg yolks until white. Bring the milk to the boil with the vanilla pod and seeds. Add the cream to the milk, pour on the eggs and whisk together. Press the mixture through a fine sieve, mix well and leave for 8 hours before using.
To make the rice pudding, blanch the rice in boiling water for 2-3 minutes, then drain and refresh in running cold water. Put the rice back into the saucepan and add the sugar and milk. Scrap in the seeds from the vanilla pod, then add the pod too. Bring the mixture to the boil, then lower the heat and cook for 30 minutes to reduce the cooking liquid, stirring from time to time. Tip the rice into a colander and leave to drain.
Preheat the oven to 140c/gas mark 1. Mix the cream mixture and rice pudding together and pour into a baking dish. Bake in the oven for about 30-40 minutes, until the cream is set.