rice pudding

UCC: Fragrant Spiced Rice Pudding

As a disclaimer I have to say that it is seemingly not possible for me to follow a recipe to the T. That is partly because I shop mostly in two super markets close to our home so we don’t have to use the car, which is great, but it also means that I can’t always get all the right ingredients. But I shouldn’t try to hide the ugly truth from you. There is another reason: While I can knit, corchet, stitch, and do lab work true to complex instructions, I almost always forget an ingredient while following a recipe. Bear with me, I’m trying my very best, promise.

Aaah rice pudding. The childhood memories… My mum used to make rice pudding when it was just the two of us (my dad prefers a savoury meal), so this had to be one of the first recipes for me to try. The twist to this recipe is that the rice is cooked in a mixture of milk and coconut milk and that there are spices added in. The combination of cardamom, cloves, cinnamon, and vanilla is reminiscent of chai, one of my all time favourite drinks. Another novelty is, that there is a mascarpone-egg-yolk-blend mixed in. Also, the recipe is finished in the oven, which supposedly adds a golden brown top to this classic.

Simmering the pudding with the spices.


Folding in the mascarpone-egg-yolk-blend.


Topping it off with lemon zest, instead of lime (ah, see? The disclaimer pays off already!).


Aaand after a good 20 minutes of finishing in the oven I got my golden brown top alright.


Doesn’t it look good?


But the rice wasn’t fully cooked, of course. Would have been too nice, wouldn’t it? I had to stir it up and put it back in the oven for another 10 minutes, so there goes my crust… The final result looks nice enough, anyway.


The taste was okay.

I know… I was so excited to try the recipe and it sounded like it was right up my alley, but in the end it didn’t knock me off my socks. It was creamy, and dense, and rich, and spicy, but in my opinion it didn’t quite taste like chai and it could have used a little more sweetness. In addition to that, it would have been a good idea to put the spices into a tea filter or something similar, because the chips of cinnamon stick all over the pudding were kind of annoying. At least it was interesting to use these uncommon methods to prepare the dish.

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