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Jasmine Rice Pudding
recipe from 17 and Baking
1 1/2 c. water
3/4 c. basmati rice
1/4 tsp. salt
3 c. whole milk
3 bags of Jasmine Green Tea
1 c. heavy whipping cream
1/2 c. sugar
1 vanilla bean, split lengthwise
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. In the meantime, pour the milk into a small saucepan. Submerge the teabags in the milk, keeping the paper tags out of the liquid and away from the stove burner. Bring to a simmer, then remove from the heat and let sit uncovered until the rice is cooked (about 10 minutes).
Add the tea-infused milk, cream, and sugar to the rice. Scrape in the seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
An incredibly tasty pudding that Little Bee cooked, we were all so hammered at this point it was a welcome treat - munchies don't get much better than this!
I forgot to bake some bread & I remembered something interesting from the Food Revolution book. I'm pretty sure that Yorkshire Pudding isn't served with spaghetti, but they were delicious & fun to make. Next time, I won't cook them the extra 10 minutes.
I made pudding with milk and the packet from Daiso, it is really yummy :D it came with a seperate packet for the "caramel sauce" mmmmm! The shape of the pudding turned out funny after I turn it out :P
450g ripe mangoes
200ml condensed milk
22g powdered gelatine, 2 sachets
200ml water
100g caster sugar
2 T icing sugar
1 lime, juice (or maybe more! It's vital in this dessert)
4 sprigs of fresh mint
1. Peel the mangoes and puree in a blender until smooth. Tip the puree into a bowl and whisk in the condensed milk and sugar
2. Measure the hot water in a heatproof jug and add two sachets of gelatine. Stir briskly until the granules have dissolved. Whisk the warm liquid into the mango mixture and ladle into 4-6 serving moulds or medium-sized ramekin dishes. Leave to set in the fridge for about an hour.
3. When ready to serve, dip the bases of the moulds in warm water for a few seconds - this helps in turning them out. Run a flat-bladed knife around the edges and cover with a plate. Give it a shake, and turn upside down - the mango dessert should fall directly onto the plate.
4. Sieve plenty of icing sugar over the desserts, and spoon over lime juice to sharpen. Finish with sprigs of mint and bring to the table.
Serves: 4
From: Ching's Kitchen
In 't kort en 't hollands:
Mango pureren. 200 ml gecondenseerde melk en 100 gram suiker erdoor roeren. Gelatine oplossen in koud water, uitknijpen en door 200 ml kokend water roeren. Door de mangopuree roeren. In puddingvormpjes gieten. Opstijven in ijskast.
Serveren met limoensap (onmisbaar! Zonder limoensap is het muffe, zware pudding) en wat munt.
I friggin love black pudding
Pamela Graham Photography by Pamela Graham is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.Based on a work at www.flickr.com/photos/smoothedoutdrummer.