Rice pudding reminds me to my childhood when my grand ma cooked for us, (me and my sister) mainly in our school vacation. When we spent our vacations on her beach’s house (a long time ago…). And she always pours a meringue pick on top. I usually though, that these pick was a snow mountain and in the middle I was sure that I would found comfort and warm sensations And these was exactly that I felt when I ate rice pudding. Comfort and protected. I am lucky because she is still a young old lady, well informed and well thinking .Sometimes ironic and sometimes funny, but always(and yet) an interesting woman. In her best time she was a wonderful cooker and baker. Unfortunately she has rheumatoid arthritis in her fingers that will prevent her to use to cook.
So, remembering those sweet moments and knowing that I had leftover unsalted pistachios I though in make this:
No eggs rice pudding, pistachios brulee and berries
- 4 cups Whole Milk
- 1 Vanilla beans, (or a tsp. of extract)
- 1 cup Sugar
- 1 cup Round Rice (Aborio, vialone nano,carnaroli or other)
- 3 tbsp. Butter (unsalted)
- Pinch of Salt
Method :Warm milk and add vanilla (cut pod in half lengthwise, and scrape seeds into milk) or vanilla extract. Add cinnamon, if you want, as well as pinch of salt. Keep on very low heat. 2. Bring 4 cups of water to boil. Add rice and cook for about 2 minutes. Strain. 3. Bring milk to light boil and add rice and sugar. 4. Cover and let simmer (very low heat!) for 30-40 minutes. 5. Add butter and stir.
Pistachio creme brulee
- 2 cups heavy cream 1 vanilla beans 5 egg yolks 50 g unsalted pistachios (chopped) ½ cup white granulated sugar 1 tablespoon white granulated sugar (for top)
Split vanilla bean lengthwise. Place cream in a medium heavy-bottomed pan, scrape vanilla bean seeds into the cream (use a sharp-tipped knife) then add the bean and heat until bubbles begin to form at edges of the pan. Remove from heat and let stand 30 minutes to infuse the cream with the vanilla flavor.
Beat egg yolks with sugar until pale and thick Strain cream and vanilla with a fine sieve and pour into egg yolk mixture. Add the pistachios. Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. Remove from heat Cover and refrigerate 3 hours, until set. Assembling
- Pour the pudding in small ramequins, glass bowls or soufflé pan as well.
Prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch or under the oven broiler.Covered with berries (blackberries, redcurrants, strawberries etc)