MMMMM----------------------FOR THE CARAMEL---------------------------
225 g Caster sugar (8 oz)
300 ml Water (10 fl oz)
MMMMM----------------------FOR THE PUDDING---------------------------
225 g Short-grain rice (8 oz)
1 3/16 l Milk (2 pt)
100 g Caster sugar (4 oz)
50 g Unsalted butter (2 oz)
8 Egg yolks
300 ml Double cream (10 fl oz)
Pre-heat the oven to 180°C / 350°F.
Prepare the caramel for the molds first. Dissolve the sugar in
three-quarters of the water, bring to a boil then boil for a few
minutes without shaking the pan until the caramel is golden brown.
Add the remaining water and re-boil. The caramel is now ready and can
be divided between six 9 cm / 3-1/2" soufflé dishes. Leave to set.
To make the pudding, place the rice in cold water to cover, bring to a
boil, then drain, refresh under cold water and drain again. Boil 1 L
/ 1-3/4 pt of the milk, half the sugar and the butter in a large pan
and add the rice. Bring to a simmer and cook for about 8 to 10
minutes until tender. Beat the egg yolks and remaining sugar together
in a bowl. Boil the cream with the remaining milk. Pour the milk on
the yolks, stirring all the time. Mix this with the rice, then pour
carefully into the caramel-lined molds. Stand the molds in a baking
tray three-quarters filled with hot water and bake in the pre-heated
oven for about 20-30 minutes until set. When set, remove from the
water bath and leave to cool.
The puddings must now be chilled until firm and totally set. Release
from the dishes with a warm knife and turn out. The rice puddings
will hold together with the custard, and the caramel will pour over
the top.
Recipe by Gary Rhodes, Rhodes Around Britain, London: BBC Books, 1994
