NZ Life & Leisure - - Annabel Langbein -

4 cups milk ¼ cup su­gar 2 tea­spoons vanilla ex­tract rind of 1½ lemons, finely grated 1 tea­spoon cin­na­mon pinch of salt 2 ½ cup sushi rice 3 300ml chilled cream

Macerated cur­rant gar­nish 3 ta­ble­spoons rum or dry sherry ½ cup or­ange juice rind of ½ or­ange, zested 1 tea­spoon honey 1 cup currants

Place the milk in a pot with su­gar, vanilla, lemon rind, cin­na­mon, salt and rice. Bring to a sim­mer, stir­ring to dis­solve su­gar. Cover and cook over very low heat un­til rice is ten­der, about 20 min­utes. Cover and chill for at least 1 hour (or up to 24 hours). The rice will thicken as it cools.

While rice cools, pre­pare gar­nish. Place rum or sherry, or­ange juice, zest and honey into a small pot and heat un­til honey has dis­solved. Add currants and cook over a low heat for 10–15 min­utes. If not us­ing at once, store in the fridge and warm be­fore serv­ing.

To serve, whip cream to soft peaks and fold through chilled rice. Spoon into bowls and top with macerated currants and their juices. Gar­nish with a lit­tle grated or­ange rind if de­sired. Serves 6

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