Pawaru-Grahmata

№ 16IV. nodaļa

Rīšu pudiņš

Baked rice pudding with almond milk sauce

  • Serves 6
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Rihschu puddinsch.

Modernizētslpp. 209 · PDF 223
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Simmer the rice in the milk with the salt over low heat, stirring often, for 35–40 minutes, until it's a very thick porridge. Take it off the heat and leave it to cool for 15 minutes.
  2. Stir in the butter, the 4 yolks, mace, raisins, almonds, lemon zest, cinnamon, marrow or suet, and the sugar if using.
  3. Heat the oven to 180 °C (160 °C fan). Butter a 22 cm cake tin (not loose-bottomed) or a 1.5 l ovenproof dish and coat it with the breadcrumbs, as in 04-012.
  4. Whisk the 4 egg whites to stiff peaks and fold them into the rice last of all, gently.
  5. Spoon into the tin and bake for 40–45 minutes, until puffed, golden and set, and the centre reaches at least 72 °C.
  6. Meanwhile, make the sauce: bring the milk to the boil with the ground almonds and cinnamon, take it off the heat and leave for 15 minutes. Strain through a fine sieve, pressing hard on the almonds. Whisk the yolks and sugar in a bowl, whisk in the warm almond milk, pour it back into the pan and stir over low heat until it thickens enough to coat the spoon (about 80 °C). Don't let it boil.
  7. Turn the pudding out onto a dish, or serve it from the dish, and pour the sauce over.

Notes

What the book says vs. what we added

the book cooks a very thick rice porridge with milk and adds butter, egg yolks, mace, raisins, finely cut sweet almonds, lemon peel, ground cinnamon and a little beef bone marrow or suet; last of all the whites, well whisked, are folded in. It's baked "as just taught" (04-012), and a pouring sauce made from fresh milk, blanched ground almonds, cinnamon, sugar and beaten egg yolk. All the amounts, the infusing and straining of the almond milk, the oven and the times are ours.

Sugar

the book puts sugar only in the sauce. Without it the pudding is only mildly sweet from the raisins; we leave the sugar optional.

Bone marrow

ask a butcher for beef marrow bones split lengthwise and scoop the marrow out raw; soak it in cold salted water for a few hours to whiten it. Suet or extra butter does the same job of enriching the pudding.

Almond sauce

the book doesn't say whether the ground almonds stay in. Straining them out gives a smooth almond milk custard; leave them in for a coarser sauce.

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