Inspired by a rice pudding at Hereford Road last weekend, made memorable by the skin that formed over the top of the pudding (rather than your typical stewed version). Flipping through the Arbutus cookbook shortly thereafter, I came across this recipe by chance, which looked and tasted very much like the one at the The Hereford. The only thing I've added is some vanilla seed. Eat lukewarm or even cold--fabulous with some blackcurrent jelly.
180 gr short grain rice
120 gr unrefined golden caster sugar
1 liter full fat jersey milk (if not avail, add 150 ml whipping cream)
vanilla seed
- preheat oven to 130 c
- in cast iron pan about 5 cm deep, melt the butter; add the rice, sugar, milk and vanilla, bring to the boil and take off the heat; with a fork, evenly distribute the rice over the base of the pan
- bake in the preheated oven for about 1.5 hrs; at no point should you disturb the pudding otherwise you sacrifice the formation of the skin
- after this time, open the oven and without removing the pudding gently wobble the pan but be careful not to break the skin; there should be a bit of movement under the skin, as if the pudding is not set; if too much movement, leave in the oven a while; when happy, remove from oven; residual heat will finish off the cooking--this can take a half hour at which point you will have a delicious creamy pudding
- can cheat by grilling if skin not quite there!!
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