We're falling behind, here, and that's my fault. Life be crazy. We're keeping to our cooking schedule, though, worry not! There's a whole heap of tasty morsels heading your way, and here's the first: Gordon's version of rice pudding, wherein we weave in all manner of flavours to create a very upscale version of something I've always considered very homey. For the better? Make your bets now!
Why yes, that is whole milk. Heavy cream? Yep. Coconut milk? Check. Eggs? Two. Mascarpone? Why not! If you can think of anything else to make this even richer, we'll probably throw that in too! Gordon don't play.
Into the pan with the spices, to start up an aroma that will fill up your kitchen and make you happy down to your very soul. Fresh vanilla, cardamom, cloves and cinammon, none overpowering the others, just... lovely.
Once everything's nice and fragrant in the pan - don't want to burn them! - in with the milk... and the cream... and the coconut milk...
Ah! Gordon, you clever man. Lime zest, cuts right through all that richness. Once that's all boiling, we can throw in the rice. Unfortunately we couldn't find proper pudding rice here, so we went with arborio instead. No complaints about the results!
It's a very quick dish, this one, which is good, because throughout the time we were cooking it, we wanted to be eating it. Just 5 minutes on the stove before it's time to mix in the mascarpone and egg yolks (thought we'd forgotten about them?) and throw the whole thing in the oven for 15-20 minutes.
Success! Somehow very similar to my memories of rice puddings of yesteryear, despite all the fancy ingredients. And even better reheated the next morning for breakfast!
Why yes, that is whole milk. Heavy cream? Yep. Coconut milk? Check. Eggs? Two. Mascarpone? Why not! If you can think of anything else to make this even richer, we'll probably throw that in too! Gordon don't play.
Into the pan with the spices, to start up an aroma that will fill up your kitchen and make you happy down to your very soul. Fresh vanilla, cardamom, cloves and cinammon, none overpowering the others, just... lovely.
Once everything's nice and fragrant in the pan - don't want to burn them! - in with the milk... and the cream... and the coconut milk...
Ah! Gordon, you clever man. Lime zest, cuts right through all that richness. Once that's all boiling, we can throw in the rice. Unfortunately we couldn't find proper pudding rice here, so we went with arborio instead. No complaints about the results!
It's a very quick dish, this one, which is good, because throughout the time we were cooking it, we wanted to be eating it. Just 5 minutes on the stove before it's time to mix in the mascarpone and egg yolks (thought we'd forgotten about them?) and throw the whole thing in the oven for 15-20 minutes.
Success! Somehow very similar to my memories of rice puddings of yesteryear, despite all the fancy ingredients. And even better reheated the next morning for breakfast!
great rice substitution - sounds rich and yummy.
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