Food: Rice Pudding and Strawberries - The Lyorn's Den
Tue Jul. 16th, 2013
10:51 am - Food: Rice Pudding and Strawberries
This is turning into a food blog, because the rest of my life is currently very busy and very unremarkable. I bicycle to work, the choir is practising for a performance, books are read, games are played, July is doing its best to make up for the first half of the year with clear, warm days and cool starry nights.
So: Rice pudding with strawberry sauce
Provided one has enough time (about 1 hour before food has to be served), this is a very low-stress dish, especially if one is using an induction stove, where heat can be regulated instantly, and where low heat is stable.
For 6 to 8 people, you need one large pot (6 litres, 8 is fine, too) a small pot (2 litres, roughly), a long cooking spoon. If you use a fresh lemon, you need a grater and a squeezer. Nice to have are an immersion blender (use an eggbeater if you don't), a microwavable bowl and a microwave (allow more time for the strawberry sauce or pre-thaw the strawberries if you don't have this).
Ingredients: A vanilla pod (or 2 teaspoons of vanilla sugar), 2 litres of milk (whole or skimmed, as you like it), 400g of short-grain rice, a lemon (or 1 teaspoon of grated lemon peel and 1 tablespoon of lemon juice), 750g strawberries (I used frozen, of course fresh will do just fine), several tablespoons of sugar, three teaspoons of starch, some butter, salt and black pepper, and if you have it and like it, some Limoncello (Italian lemon liquor).
Pour the milk into the big pot, slice the vanilla pod lengthwise and put it in, add two tablespoons of sugar and half a teaspoon of salt. Bring to boil (watch closely!), then add rice, turn heat to low medium, stir. Grate lemon, add lemon peel and butter. Keep just below boiling, do not put a lid on the pot. Stir occasionally. In the end it should be not-fluid, this will take 30 to 40 minutes.
Preparing the strawberry sauce from frozen strawberries takes about 15 minutes if you use frozen strawberries, 10 with fresh, assuming they are already cleaned, 20 if you do not have a microwave.
Put half the strawberries into the small pot, cover mostly with water, add a tablespoon of sugar, a tiny bit of black pepper and a pinch of salt. Squeeze the lemon and add the juice. Bring to boil, then slow-boil until the strawberries are soft(er).
In the meantime, thaw the rest of the strawberries in the microwave (about 3-4 minutes at medium-high, check every minute.) Blend. Dissolve your three tea-spoons of starch in about 1/3 coffee cup of cold water, add to the blended strawberries. Bring to boil again, keep it there for about 20 seconds, stir continuously. Then take the pot off the heat, let it cool for 2 minutes or so, add the rest of the strawberries and add sugar and Limoncello to taste. (If you could not thaw the strawberries, add them now, keep on medium-low heat for about 5 minutes before serving.)
I put the sugar bowl and a bowl of chocolate sprinkles on the table for people to add as they liked.
There's still a tiny bit leftover for today's dinner.
This entry was originally posted at http://lyorn.dreamwidth.org/26051.html. Please comment whereever suits you.