- 200g carnaroli rice
- 1400ml milk
- 600ml double cream
- 4 vanilla pods
- 50g caster sugar
- Toffee Ice cream (Gary Rhodes)
- (very good for keeping in cold freezers as high sugar content)
- Ingredients
- 2* 397g tins of condensed toffee
- 20 fl.oz of whipping cream
- 20 fl.oz milk
- 12 egg yolks
- 500g caster sugar
- Cognac sultanas
- Ingredients
- 400ml cognac
- 400ml stock syrup
- 1 vanilla pod
- 400g goldern sultanas
vanilla rice pudding
peter Jackson
3rd November 2011
vanilla rice pudding
this recipe was taught to me by rhodes again when i worked at rhodes south with him. Garnish it as you desire depending on the season. This was our autum version. In the picture it is garnished with cognac sultanas, toffee ice cream and toffee syrup
Ingredients
Method
rice pudding Method
Boil, milk, cream, vanilla, add rice and sugar,
cook for 30-35 mins.
Allow to rest for 10mins
Cool down quickly and portion in tubs at 150g portions.
toffee ice cream
Method
Boil milk and cream,
Whisk egg yolks and sugar together until pale
pour on hot milk mix and whisk, add toffee
Allow to cool stirring from time to time
Churn
sultana Method
Boil stock syrup and cognac and vanilla , add the sultans, cook sultanas until skins have softened like 3omins. Chill and store in kilner jars.
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