Rice Pudding
A deliciously creamy mixture made using rice and topped with granadilla pulp or your favourite fruit.
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Servings: 2
Ingredients
- ⅓ cup white rice
- ⅓ cup dark brown sugar treacle sugar
- 3 ½ cups full cream milk
- ⅛ tsp fine salt
- 2 large egg yolks
- granadilla pulp or any fruit pulp
- 1 tsp vanilla paste or essence
Instructions
- Start by rinsing the rice until the water runs clear.
- Add the washed rice, sugar, milk and salt together and bring to a boil. Reduce the heat to a simmer and continue cooking until the rice has fully cooked, about 20 minutes. Then continue cooking until you've reached your desired thickness.
- Add the egg yolks and vanilla essence to a medium bowl.
- Once the rice mixture has thickened, remove from the heat and add a cups worth to the egg yolks. Mix until combined. Return the mixture to the saucepan.
- Mix vigorously, ensuring the egg yolks are fully incorporated and that the residual heat from the pan warms the egg yolks. Note: you want to be quite rough when mixing the rice mixture as it helps the mixture thicken and the rice break up a bit.
- Add some of the warm rice mixture to your serving glass and allow to reach room temperature before topping with the granadilla pulp. When ready, at an angle, pour the pulp on top as you want the pulp to lay on top of the rice pudding.
- Place in the fridge until you're ready to serve and enjoy!
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Notes
Note: you can use whatever fruit pulp you prefer. I can also recommend slicing up some fresh fruit, drizzling over a bit of sugar and allowing the sugar to straw out some of the fruit's liquid and adding this on top (especially strawberries).