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Name: Caramelised Rice Pudding with Winter Fruits - Vegetarian
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 Figs; coarsely chopped; 6 Prunes; coarsely chopped; 1 Apple; coarsely chopped; 6 Dried apricots; coarsely; 1 Pear; coarsely chopped

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INGREDIENTS

6 Figs; coarsely chopped
6 Prunes; coarsely chopped
1 Apple; coarsely chopped
6 Dried apricots; coarsely
1 Pear; coarsely chopped

Servings

INSTRUCTIONS

MMMMM---------------------------SYRUP-------------------------------- 8 oz Sugar 1/2 pt Water Zest and juice of 1 orange 1 Stick cinnamon 1 Bay leaf 2 Cloves 1 Vanilla pod 1 Measure Grand Marnier Rice pudding 2 Vanilla pods; split 300 ml Double cream 300 ml Milk 1/2 Lemon; zest of 150 g Pudding rice 300 g Sugar 2 Eggs separated For the syrup, boil the ingredients together gently for 1 hour until they form a light syrup. Pour over fruits and allow to steep until cold. Preheat oven 150C/300F/gas mark 2. Scrape the seeds from the vanilla pod. In an oven-proof saucepan, boil the cream, milk, lemon and vanilla seeds. Stir in the rice and cover with grease proof paper. Bake in the oven for 30 minutes until tender. Remove the rice from the oven and stir in 100g of the sugar. Leave to cool. In a saucepan, dissolve the remaining sugar, boil until it becomes caramel, and pour into 6 metal pudding moulds. Allow to cool. Remove cover from rice and beat in the egg yolks. Whisk the egg whites until stiff and fold into the rice. Divide between the caramel lined moulds and cover with buttered foil. Bake for 25 minutes until they have risen and are firm to touch. To serve, unmould onto warm plates and spoon a generous amount of fruit compote with each portion.

NOTES

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Caramelised Rice Pudding with Winter Fruits - Vegetarian

6 Figs; coarsely chopped
6 Prunes; coarsely chopped
1 Apple; coarsely chopped
6 Dried apricots; coarsely
1 Pear; coarsely chopped

MMMMM---------------------------SYRUP--------------------------------      8 oz Sugar    1/2 pt Water           Zest and juice of 1 orange      1    Stick cinnamon      1    Bay leaf      2    Cloves      1    Vanilla pod      1    Measure Grand Marnier           Rice pudding      2    Vanilla pods; split    300 ml Double cream    300 ml Milk    1/2    Lemon; zest of    150 g  Pudding rice    300 g  Sugar      2    Eggs separated   For the syrup, boil the ingredients together gently for 1 hour until  they form a light syrup. Pour over fruits and allow to steep until  cold.    Preheat oven 150C/300F/gas mark 2. Scrape the seeds from the vanilla  pod. In an oven-proof saucepan, boil the cream, milk, lemon and  vanilla seeds. Stir in the rice and cover with grease proof paper.  Bake in the oven for 30 minutes until tender. Remove the rice from  the oven and stir in 100g of the sugar. Leave to cool.    In a saucepan, dissolve the remaining sugar, boil until it becomes  caramel, and pour into 6 metal pudding moulds. Allow to cool.    Remove cover from rice and beat in the egg yolks. Whisk the egg whites  until stiff and fold into the rice. Divide between the caramel lined  moulds and cover with buttered foil. Bake for 25 minutes until they  have risen and are firm to touch.    To serve, unmould onto warm plates and spoon a generous amount of  fruit compote with each portion.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.