Feeds:
Posts
Comments

Archive for the ‘rice’ Category

Ingredients

Ingredients

This one is taken from a different blog: Under the High Chair. I’d already made it before and knew the results would be very good. It was a challenge finding a rice pudding recipe that did not involve cinnamon (as the classic Spanish rice pudding does), as Alex doesn’t like it. And making a dessert just for myself feels too piggish.

Also a big plus was using rose water. I’d bought it out of curiosity, but didn’t know what to use it for. Orange essence (agua de azahar) – which I bought at the same time – I knew went great in cakes and other spongy bakery stuff, but this? No idea. Though be warned, this particular brand of rose water (and same with the orange water) is quite weak, so you might want to be very generous with how much you use.

And the goat milk in the photo? I was curious about it when I saw it at the grocery store (it’s normally out of stock) and decided to try it. I didn’t like it. At all. But in this dish it was fine. I normally have milk in my coffe, and the warm milk meant that I was smelling it not only before drinking but also as it went down my throat. Lets just say that it smells like goat. As far as I’m concerned that’s not a good smell.

Begin by bringing to a boil

Begin by bringing to a boil

It’s actually a pretty simple recipe to make and does not take as long as the recipe says. I would say it takes around 30 – 45 minutes. If I let it simmer for 2 hours all I would have at the end is burn mushy rice!

Let it boil, and then add the rest of the stuff. I also added lemon zest. Just because.

Throw them all in

Throw them all in

What? I just like lemons!

And then let it simmer till it reaches the consistency you want. Spanish rice pudding is quite liquid, but I decided to let this one get more dense, like in the recipe’s photos.

Done!

Done!

The weird thing is that this time I turned the heat off when it was more liquid than that other time I made it, and yet when I went to eat it (once it cooled down) it was more dry than before! Crazy. Also the rice texture was different this time, more firm. Not hard enough to make it bad, ust different. The first time I made it I also improvised and used coconut water (sold as coconut juice) instead of plain old water, but you couldn’t taste it in the finished product, and I didn’t want to waste that watery goodness this time. Maybe I’ll try adding some coconut milk next time I make it…

Cardamom and rose water rice pudding

Cardamom and rose water rice pudding

The result? Yum! Subtle flavours and chewy rice goodness. More filling than you would think (that bowl up there, for example, is too big a portion).

Advertisements

Read Full Post »