caramel gateau de riz (caramel rice pudding cake) with rum & raisin
|caramel gateau de riz (caramel rice pudding cake)|
|serve the gateau de riz in slices and spoon over the caramel sauce|
I make this using in a similar way to a risotto; stirring the rice frequently in the milk to help release the starches and create a creamy mixture.
A quick and easy make ahead dessert. A French twist on a classic British rice pudding...or was it the other way around...? I don't mind either way - both are delicious. Bon appetit!
preparation/cooking time: 30-45 minutes
cooling time: 3-4 hours or overnight
200g short grain/pudding rice
1 litre full fat milk
3 tbs rum (or to taste)
zest of 1 orange
1 cardamon pod - crushed
for the caramel sauce:
4 tbs water
cooking hints & tips:
you can of course leave the rum out if you don't want it - maybe substitute with a good vanilla extract or vanilla seeds, or I often add a few dashes of orange flower water.
you can substitute some of the milk for cream - up to half and half for a richer gateau.
other delicious spice additions would be cinnamon, nutmeg, and even bay leaves infused in the milk.
lightly oil a flan/shallow dish (about 10 inches across)
make the caramel by adding the water to the sugar in a pan, gently simmer (without stirring) and watch until it just turns a amber caramel colour - this takes about 5 minutes - but watch carefully as it can take more or less time. Immediately take off the heat and pour very carefully into the bottom of the prepared dish. Leave to one side while you make the rice.
add the milk, crushed cardamon pod, rice, orange zest, pinch of salt and sugar to a large sauce pan and bring to a gentle boil. Simmer and stir frequently. It will take about 25-30 minutes for the rice to cook - you want it soft - but still with a little bite. The rice should have absorbed all of the milk, but not be too dry. If it is - add a splash more milk,
Take off the heat, remove the cardamon pod, stir in the rum and raisins and then pour into the prepared flan dish. Leave to cool before putting into the fridge. Leave for a few more hours/overnight before serving. Turn out onto a large dish. Serve in slices with some of the liquid caramel spooned over the gateau.
recipe also published in The Guardian: Reader's Recipe Swap - Raisins
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