{"id":3292,"date":"2025-01-19T18:02:43","date_gmt":"2025-01-19T18:02:43","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3292"},"modified":"2025-01-19T18:02:43","modified_gmt":"2025-01-19T18:02:43","slug":"vanilla-flavoured-creamed-rice-pudding","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/vanilla-flavoured-creamed-rice-pudding\/","title":{"rendered":"Vanilla Flavoured Creamed Rice Pudding"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">The recipe below is adapted from <em>Le Gavroche<\/em> cook book and the iconic restaurant of the same name, for so long part of the London establishment, but which has recently closed its doors to the public.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">This is a very easy way of making rice pudding where you just boil the milk with the rice, sugar and vanilla beans all together, until the rice turns tender enough. Then it is finished off with some butter and condensed milk, making the consistency of the pudding indulgently creamy and gleaming.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">I like to off set the sweetness by serving the pudding with some cherries in Kirsch, which I tend to buy from Fortnum &#038; Mason.<\/span><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Serves 6:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">225 g of rice pudding<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">500-700 ml of milk, full fat<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">80 g of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 vanilla pod, cut lengthways, the beans scraped out<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 ml of double cream <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">120-150 ml of condensed milk <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of salted butter (or regular butter plus a couple of pinches of salt)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Rinse the rice in cold water and drain.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bring 500 ml of the milk to the boil with the vanilla seeds (and the pod) and the sugar. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the rice and simmer for 30-45 minutes, stirring occasionally. You may have to add more milk to keep the rice mixture moist. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once you are happy with the rice set the pudding aside for 5 minutes. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Finish it off by stirring in the butter, cream and condensed milk (adjusting the quantity to your individual preferences).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve the rice pudding warm; instead of the cherries in alcohol you could always use baked stone fruit &#8211; like plums or peaches,<span class=\"Apple-converted-space\">\u00a0 <\/span>alternatively dust the top with some cinnamon or place a dollop of your favourite marmalade and stir.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe below is adapted from Le Gavroche cook book and the iconic restaurant of the same name, for so long part of the London establishment, but which has recently closed its doors to the public. This is a very easy way of making rice pudding where you just boil the milk with the rice, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/vanilla-flavoured-creamed-rice-pudding\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Vanilla Flavoured Creamed Rice Pudding&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[516,522],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3292"}],"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=3292"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3292\/revisions"}],"predecessor-version":[{"id":3323,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3292\/revisions\/3323"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3321"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}