2 3/4 cups (21 fl oz) 600 ml milk
2 oz (50 g) short-grain rice, washed
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 egg, separated
8 oz (225 g) can pineapple pieces
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
2 oz (50 g) plain chocolate
2 oz (50 g) short-grain rice, washed
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 egg, separated
8 oz (225 g) can pineapple pieces
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
2 oz (50 g) plain chocolate
method
1. Rinse a saucepan, pour in the milk and bring to the boil.
2. Then sprinkle over the rice.
3. Bring back to the boil, stirring, then lower the heat and simmer gently, covered, for about 30 minutes or until the mixture is thick and creamy.
4. Take the pan off the heat and stir in the sugar, beaten egg yolk, pineapple pieces and lemon juice.
5. Put aside to cool with a round of dampened greaseproof paper on top to prevent a skin forming.
6. Whip the cream until thick.
7. Whip the egg white until it forms stiff peaks and fold the cream and egg white gently into the rice and pineapple mixture.
8. Spoon into a serving dish and sprinkle with grated chocolate.
9. Chill for a few hours until ready to serve.
2. Then sprinkle over the rice.
3. Bring back to the boil, stirring, then lower the heat and simmer gently, covered, for about 30 minutes or until the mixture is thick and creamy.
4. Take the pan off the heat and stir in the sugar, beaten egg yolk, pineapple pieces and lemon juice.
5. Put aside to cool with a round of dampened greaseproof paper on top to prevent a skin forming.
6. Whip the cream until thick.
7. Whip the egg white until it forms stiff peaks and fold the cream and egg white gently into the rice and pineapple mixture.
8. Spoon into a serving dish and sprinkle with grated chocolate.
9. Chill for a few hours until ready to serve.
serving amount
serves 4
rate this recipe
7.5
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