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Tuesday, March 22, 2011

Baked Rice Custard Recipe

My dad loved baked rice pudding and I can remember my mum often making it for us. It was never a favourite of mine when I was growing up but I have found myself making this time and time again, especially in the winter months. It is like comfort food to me and brings back many happy memories of the wonderful times mum and I spent in the kitchen, cooking together. This is one of those puddings that no one seems to make much anymore and when you do, you wonder why it isn't on more menu's. So easy to make and always turns out just right when you make it in this time tested way.

1/3 cup white rice, just cooked but not soft
1/2 cup sultanas
2 cups milk
1/2 cup cream
1/3 cup sugar
3 eggs
1 teaspoon vanilla essence
sprinkle of nutmeg

Preheat oven to 180C fan forced oven.
Either lightly grease with butter or spray a 1.5L oven proof dish.
Place this bowl in a large roasting pan.
Lightly whisk eggs in a large mixing bowl with the milk, cream, sugar and vanilla essence. Pour this over the rice and mix through.
Pour the custard and rice mix in the oven proof dish and place in the roasting pan.
Pour boiling water in roasting pan to come halfway up the side of the dish. Sprinkle some nutmeg on the top of the custard and bake for about 35 minutes.
Test if cooked by inserting a clean knife into the centre of the pudding and if it comes out clean the custard is cooked. If not cook for another 10 - 15 minutes.
Remove from oven and allow to stand for 20 - 30 minutes before serving.
Serve hot or cold with either some double cream or a little vanilla ice cream.

Wednesday, March 2, 2011

Italian Ice Cream Recipe

When summer comes around, I am always on the look out for wonderful ice cream or sorbet recipes. A lovely italian lady gave me her recipe for ice cream that she says is always a family favourite. The secret to great ice cream is to use only the very best of ingredients and you will get a superb ice cream.
This is really easy to make and if you have an ice cream maker it is easier still to make. Just follow your instructions on the maker. If you don't have one it just takes a little longer to make.

6 egg yolks (I use Free Range)
1/2 cup caster sugar
2 cups cream
1 1/2 cups coffee beans

Beat egg yolks with the sugar until light and pale in colour.
Scald the cream with the coffee beans in it and then pour over the yolk mixture, stirring until well combined.
Pour back into the saucepan and stir gently over a low heat until it thickens and coats the back of a spoon. Let it cool down, leaving the coffee beans in it. When cool, strain it into a chilled ice cream tray, discarding coffee beans. Cover with plastic wrap and freeze until starting to set around the edges.
Take out of freezer and transfer to a chilled mixing bowl and mix with electric beater until smooth. Pour back into the freezer tray, cover with wrap again and freeze until firm.
Serve with some lovely fresh summer berries and whipped cream. Can top with a small amaretti biscuit for extra treat.