50 g pudding rice
475 ml milk
1/4 cup (50 g) 2 oz sugar
2 medium size egg yolks
1 tsp vanilla essence
142 ml carton double (heavy cream) cream whipped
50 g peanut brittle, crushed
475 ml milk
1/4 cup (50 g) 2 oz sugar
2 medium size egg yolks
1 tsp vanilla essence
142 ml carton double (heavy cream) cream whipped
50 g peanut brittle, crushed
method
1. Place the rice in a heavy based pan. Add the milk and sugar and bring to the boil stirring constantly. Cover and cook over very low heat for 40 to 45 minutes, stirring occasionally until all the millk has been absorbed and the rice is soft.
2. Beat in the egg yolks one at a time, and return to the heat for 1 minute, without boiling, stirring constantly. Beat in the vanilla essence. Sieve or work in a blender or food processor until smooth, cool.
3. Fold in the whipped cream and spoon into individual serving dishes and chill.
4. Sprinkle with peanut brittle to serve.
2. Beat in the egg yolks one at a time, and return to the heat for 1 minute, without boiling, stirring constantly. Beat in the vanilla essence. Sieve or work in a blender or food processor until smooth, cool.
3. Fold in the whipped cream and spoon into individual serving dishes and chill.
4. Sprinkle with peanut brittle to serve.
serving amount
serves: 6
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