There's nothing like a bit of old-fashioned comfort food.
My grandmother used to make rice pudding and the sight of one coming out of the oven takes me straight back to my childhood.
I was delighted to discover this recipe and enjoy the pud at The Montague in London. The recipe is from the Red Carnation Hotel group's founder and president Beatrice Tollman,who knows food and likes to pass on her recipes. I have her book, A Life in Food, which is a collection of her all-time favourite recipes.
The Montague Hotel is also a little like a rice pudding. It's full of old world charm and a warm welcome that makes you feel at home. The dining room is elegant but not pretentious and the staff do their very best to make guests comfortable. Full of character is the best description of the rooms which answer every need to a high level.
|Guest's lounge, The Montague|
There's a modern twist to the recipe which brings an old fashioned fave right up to date. I hope you enjoy it as much as I did. Serve it warm in winter or cold in summer.
Bea's Rice Pudding
75g jasmine rice
1 vanilla pod
4 strips lemon peek
1/2 litre whole milk
250ml double cream
500ml double cream, whipped
Salty caramel sauce
250ml double cream
1 tsp sea salt
250g nuts (pecans, pumpkin seeds, almonds and walnuts)
Put all the ingredients except the whipped cream into a saucepan and cook over a moderate heat, stirring often to prevent burning. It takes about 30 minutes for the rice to be tender with most of the liquid absorbed and thickened to a pouring consistency. Pour into a flat dish and cover with cling film to prevent a skin forming, then let it cool. When it has cooled, fold in the whipped cream.
For the caramel sauce
Put the sugar into a saucepan, add enough water so it resembles wet sand, and boil until a light caramel colour is reached. Remove from the heat and carefully whisk in the butter and cream, then return to the heat. Bring back to the boil and add sea salt.
Toast the nuts in the oven. Put the sugar in a wide saucepan, add enough water so it resembles wet sand and cook until the sugar is on the verge of caramelising. Turn off the heat and add the nuts, stirring vigorously. The nuts will crystallise, turning white and coated in sugar. Turn the heat back on and stir continuously to re-caramelise. The nuts should be individually coated in crusted caramel sugar.
Ed+bK stayed in London as the guest of Red Carnation Hotels and Creative Holidays, a company that specialises in creating holidays specially designed for individual travellers with high attention to details, exclusive offers and insider tips so you are treated at a VIT (Very Important Traveller).