Ok, get your first lot of ingredients together, salt, lime,vanilla, milk, cinnamon and rice
Split your vanilla pods and scrape out the beans
Put your ingredients in a pot and cover with milk
Like this and bring to the boil
When your rice come to the boil, give it a stir, cover it with foil
Like this and place it in your oven on 170c for 30minutes
Get some moulds and spray with oil
Next make your caramel, I am going to use palm sugar for my caramel, because I am using lime I thought it would work well together
Add some water
Coming along nicely
Line the bottom of your moulds with the caramel
Place moulds in a deep sided tray and leave to cool
Ok part II
Crack eggs and keep yolks, use whites for another guide!
Scale cream, butter and caster sugar
Melt cream, butter and caster sugar. Just melt it, don't boil it.
30 minutes is up and your rice will look something like this
Remove vanilla pods and cinnamon stick
And now it will look like this:)
Add melted butter mix to your rice mix
And stir in. Leave to cool, about 10 minutes
Then add yolks and stir again
Then it will look like this
Pour on top of your caramel
And bake in a water bath on 150c for 40 minutes
When 40 minutes is up your very tasty rice pudding will look like this.
From here you can chill them and reheat later or eat straight away. The best way to reheat is place on a tray on the bottom of your oven to melt caramel for about 15 mins @ 160-170c
To serve run a small knife around the outside and turn out onto a plate being very careful not to burn yourself with the hot caramel!
If your caramel doesn't melt completely add a taste of water to the bottom of your mould and ding in the microwave for 20 seconds then pour over the top
Enjoy. These puddings also freeze really well!
- 710.0ml Milk
- Zest of 2 limes
- 2.0 Split vanilla beans
- 1.0tsp Salt
- 1.0 Cinnamon stick
- 150.0g Short grain rice
- 150.0g Palm sugar
- 6.0 Egg yolks
- 100.0ml Cream
- 35.0g Unsalted butter
- 75.0g Caster sugar