90 g pudding rice
75 g raisins
2/3 cup (150 ml) 1/4 pt dry sherry
3 strips pared lemon peel
250 ml water
475 ml milk
1 cup (225 g) 1/2 lb sugar
pinch of salt
1 cinnamon stick, cut into 7.5 cm lengths
2 egg yolks
1 tbls (15 g) 1/2 oz butter
toasted flaked almonds
chilled orange segments to serve
75 g raisins
2/3 cup (150 ml) 1/4 pt dry sherry
3 strips pared lemon peel
250 ml water
475 ml milk
1 cup (225 g) 1/2 lb sugar
pinch of salt
1 cinnamon stick, cut into 7.5 cm lengths
2 egg yolks
1 tbls (15 g) 1/2 oz butter
toasted flaked almonds
chilled orange segments to serve
method
1. Put the raisins and sherry into a small saucepan and heat gently, remove from the heat and leave to swell.
2. Mix the rice, lemon peel and water in a heavy-based saucepan. Bring to the boil. Reduce the heat and simmer for 20 minutes. Remove the lemon peel.
3. Add the milk to the pan with the cinnamon and cook until the rice has absorbed the milk. Add the sugar, egg yolks and butter and stir until the butter has melted.
4. Drain the raisins and add to the rice mixture. Cook for 2-3 minutes, top with toasted flaked almonds and orange segments.
2. Mix the rice, lemon peel and water in a heavy-based saucepan. Bring to the boil. Reduce the heat and simmer for 20 minutes. Remove the lemon peel.
3. Add the milk to the pan with the cinnamon and cook until the rice has absorbed the milk. Add the sugar, egg yolks and butter and stir until the butter has melted.
4. Drain the raisins and add to the rice mixture. Cook for 2-3 minutes, top with toasted flaked almonds and orange segments.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
