Sunday, January 31, 2010

Rice Pudding with Honey and Cinnamon Roasted Fig

Recipe adapted from Sweet Food, published by Murdoch Books.
Rice pudding
20g unsalted butter
3 tablespoons Arborio rice
3 eggs
¼ cup castor sugar
1¾ milk
½ cup cream
1 teaspoon vanilla extract
Cinnamon and nutmeg for sprinkling
Preheat oven to 160°C.
Grease an ovenproof dish with butter.
Cook the rice in a saucepan of boiling water for 12 minutes or until tender. Drain well.
Beat eggs lightly in a bowl.
Add sugar, milk, cream and vanilla essence and combine well. Stir in rice.
Make a bain-marie in a deep roasting tin by pouring in enough hot water to cover half the greased ovenproof dish.
Pour mixture into the ovenproof dish. Sprinkle a light layer of cinnamon and nutmeg on top.
Bake for 45 minutes or until golden brown and a skewer comes out clean.
Rest for 5 minutes out of the water before serving.
Honey and cinnamon roasted fig
2 tablespoons honey
1 cinnamon quill
4 fresh figs, quartered
½ teaspoon vanilla essence
⅓ cup water
Preheat oven grill to moderately hot.
Place honey, cinnamon, vanilla essence and water in a small saucepan. Bring to the boil and then simmer gently for 6 minutes.
Place figs on a shallow baking dish.
Pour honey mixture over figs and grill until the fig juices just start to come out.

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