Food: Rice pudding with figs and spices
Aug. 7th, 2012 09:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornBack from a business trip, had the role playing game group in on Monday, so I did something which did not need fresh ingredients, except for the milk.
Rice pudding
Cut up a few dried figs (six or seven, I would have used more but that was what I had) and covered them with warm water in a small bowl.
Put about 1.5 litres full fat milk* into the medium-sized pot, added two tablespoons of sugar, half a vanilla fruit, sliced lengthwise (less would have done), a bit of saffron (one 0.1 gram box), a quarter teaspoon of salt, and half a teaspoon of ground coriander seeds.
Brought to boil, than stirred in 400 grams of washed short-grain rice and set the heat to very low. After it stopped trying to get out of the pot, I stirred in a pack (about 1 teaspoon) of ready-bought lemon peel, and then closed the lid and let it mostly alone for twenty minutes, stirring once or twice to loosen it.
I then added the figs, water included, and about a glass of milk to make the pudding softer.
On the table also went a jar of rhubarb preserve, which I had made a few weeks ago and cooked too long (so it was a mash), a bowl of roasted un-salted pistachios, chocolate sprinkles for those who were in need of chocolate, and of course a mix of cinnamon and brown sugar.
This fed six people quite well and might have served eight.
I put about a cup of hot water in the pot as soon as it was empty and put it on the still-warm plate with the lid closed, so it was easy to clean later that night.
Very nice recipe, not much work, however, the saffron and vanilla make it quite expensive. But they cannot be substituted for and should not be left out.
[*] As two of the guests are lactose intolerant, I used lactose free milk. Because that's a lot of milk there, and the compensating supplements are expensive.
Rice pudding
Cut up a few dried figs (six or seven, I would have used more but that was what I had) and covered them with warm water in a small bowl.
Put about 1.5 litres full fat milk* into the medium-sized pot, added two tablespoons of sugar, half a vanilla fruit, sliced lengthwise (less would have done), a bit of saffron (one 0.1 gram box), a quarter teaspoon of salt, and half a teaspoon of ground coriander seeds.
Brought to boil, than stirred in 400 grams of washed short-grain rice and set the heat to very low. After it stopped trying to get out of the pot, I stirred in a pack (about 1 teaspoon) of ready-bought lemon peel, and then closed the lid and let it mostly alone for twenty minutes, stirring once or twice to loosen it.
I then added the figs, water included, and about a glass of milk to make the pudding softer.
On the table also went a jar of rhubarb preserve, which I had made a few weeks ago and cooked too long (so it was a mash), a bowl of roasted un-salted pistachios, chocolate sprinkles for those who were in need of chocolate, and of course a mix of cinnamon and brown sugar.
This fed six people quite well and might have served eight.
I put about a cup of hot water in the pot as soon as it was empty and put it on the still-warm plate with the lid closed, so it was easy to clean later that night.
Very nice recipe, not much work, however, the saffron and vanilla make it quite expensive. But they cannot be substituted for and should not be left out.
[*] As two of the guests are lactose intolerant, I used lactose free milk. Because that's a lot of milk there, and the compensating supplements are expensive.
