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Maple and vanilla rice pudding with pine nut brittle
Serves 1
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the rice pudding100g/3½oz risotto rice150ml/¼ pint milk150ml/¼ pint double cream55g/2oz caster sugar1 vanilla pod, seeds scraped out3 tbsp maple syrup For the pine nut brittle55g/2oz caster sugar55g/2oz pine nuts
Method
1. For the rice pudding, place the rice, milk, cream, sugar and vanilla seeds into a saucepan. Cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 15-20 minutes until the rice is soft, stirring from time to time. 2. For the pine nut brittle, pour the caster sugar into a small frying pan and carefully melt the sugar over a low heat until it turns light golden-brown. Add the pine nuts and coat in the caramelised sugar. Pour onto a greased baking sheet and leave to cool until hardened. 3. To serve, spoon the rice pudding into a bowl. Snap the brittle into pieces and arrange on top of the pudding.
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