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Redcurrant rice pudding

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Origin of dish:  UK
Type of cooking:  Oven
 
Cooking time: 60 minutes
 
Ingredients (6-8) :


Method:

Rinse the rice in boiling water, then place in a saucepan with the milk, half the crème fraiche, castor sugar and vanilla pod (split in two and open to let the seeds escape).

Mix, then heat to as high a heat as possible and leave to cook for an hour to an hour and a half, depending on the temperature and absorption of the liquid.

As soon as the rice is cooked and the cooking juice is creamy, remove from the heat and pour into a bowl to stop it from cooking any further.

Add the rest of the crème fraiche to the hot rice to make it even creamier. Leave to cool completely.

Meanwhile, wash and de-stalk the redcurrants, then add carefully to the rice once cold.

Put the mixture into small dishes and refrigerate for 2-3 hours.

User comments

 
another free recipe every day






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