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Cooking receipe to make rice pudding with pineapple under category Aga Recipes. You may find some video clips related to this receipe below.
rice pudding with pineapple
1 lemon
1 vanilla pod
175g arborio rice
25g butter
1 cinnamon stick
1 x 405g can condensed milk
284 ml carton double cream
soft dark brown sugar to decorate
Grate the zest from the lemon and squeeze the juice.
Split the vanilla pod in half lengthways Thoroughly wash the arborio rice under cold water until the water runs clear.
Melt the butter in a large saucepan then add the rice and stir well until all the grains are coated.
Add the zest and the juice of the lemon the spilt vanilla pod cinnamon stick and about 150ml boiling water and cook on the simmering plate strung all the time for 1 minute then place on the floor of the simmering ovenfor 2 to 3 minutes covered until all the liquid has been absorbed.
Continue adding boiling water in the same amounts and cooking on top and then in the ovenas before until the rice is tender and cooked through.
In all you should use about 600ml of boiling water.
Stir in the condensed milk and continue to cook on top and then in the simmering oven as before until mixture has lightly thickened and all the excess liquid has evaporated.
Pour into a bowl and cool quickly (the rice should be soft and the mixture should resemble a creamy risotto).
Remove the vanilla pod and the cinnamon stick.
Whip the double cream to soft peaks and fold it into the cold rice.
Cover and chill thoroughly.
Serve the ice cold pudding with hot tipsy pineapple (qv) sprinkled with soft dark brown sugar to decorate.
If you are unable to find a vanilla pod stir in about 1/4 level tsp vanilla extract or essence to taste along with the condensed milk. If you find that the rice has become very thick and stiff on cooling stir in a little milk to soften the mixture before folding in the double cream. For the best results serve this nce pudding well chilled almost iced.
Serves 6
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