{"id":3277,"date":"2025-01-15T14:03:01","date_gmt":"2025-01-15T14:03:01","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3277"},"modified":"2025-01-19T10:45:48","modified_gmt":"2025-01-19T10:45:48","slug":"baked-vanilla-and-rice-pudding-with-rum-soaked-raisins","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/baked-vanilla-and-rice-pudding-with-rum-soaked-raisins\/","title":{"rendered":"Baked Vanilla and Rice Pudding with Rum-Soaked Raisins"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This is a rich soul warming rice pudding where the notes of baked vanilla and caramel will wrap you in a generous hug.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">It\u2019s incredibly simple to make. You begin with a golden brown buttery caramel in a heavy-based casserole dish, next you stir in some cream, milk and vanilla seeds. Place the dish in the oven and let it bake for a little while. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">This pudding, to my enjoyment, is not too sweet &#8211; so I like to pair it with a spoonful of spiced raisins drenched in a vanilla infused rum or vodka, but instead, you could always pour some custard on top or simply stir in a dollop of your favourite jam.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The recipe comes from \u201cBeyond Nose to Tail. A Kind of British Cooking Part II\u201d cook book by Fergus Henderson and Justin Piers Gellatl; it\u2019s served at the iconic London restaurant: St. John -and it\u2019s an immediate mood improvement on a grey wintery afternoon. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">I\u2019ve only made a minor deviation in the recipe reducing slightly the quantity of milk, otherwise, it can&#8217;t be improved upon.<\/span><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Serves 6-8:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">200 g of pudding rice<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">150 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">125 g of butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1.2 &#8211; 1.3 litres of milk, full-fat<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">300 ml of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 vanilla pod<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Place the butter and sugar in a heavy-based casserole dish (about 26 cm in diameter, 4 cm tall).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Melt the butter over a medium heat stirring occasionally.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bring to the boil and let it bubble, without stirring, until it turns into a golden brown caramel.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the rice and stir to combine it with the caramel. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Next pour in the cream and the milk, stir gently.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bare in mind that the liquid will turn the caramel a bit hard and stringy. But as the liquid heats up, the caramel will melt into it and turn smooth again.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut the vanilla pod in half lengthways, scrape out the seeds and add them along with the pod to the rice. Season the pudding with a pinch of salt and bring to the boil (always on a medium heat).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime preheat the oven to 160 C (static).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the casserole dish in the oven and bake for 1hour and 20 minutes, or a bit longer if needed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The pudding should turn golden brown on top, thick and creamy.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">To serve: spoon the hot rice pudding into deep individual serving bowls and top it with some alcohol-soaked raisins*, pour some custard on top or just dust with cinnamon.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">For the alcohol soaked raisins* or sultanas:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover 60-80 g of raisins with dark rum, vodka or grappa. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Let them soak preferably overnight before using, or better still, prepare them a few days in advance and keep in a sealed jar.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a rich soul warming rice pudding where the notes of baked vanilla and caramel will wrap you in a generous hug. It\u2019s incredibly simple to make. You begin with a golden brown buttery caramel in a heavy-based casserole dish, next you stir in some cream, milk and vanilla seeds. Place the dish in &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/baked-vanilla-and-rice-pudding-with-rum-soaked-raisins\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Vanilla and Rice Pudding with Rum-Soaked Raisins&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[513,514,515,516],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3277"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3277"}],"version-history":[{"count":8,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3277\/revisions"}],"predecessor-version":[{"id":3324,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3277\/revisions\/3324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3279"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}