CookEat Recipe
Warm Rice Pudding with Currants and Rum
A moulded milk-rice pudding with small dried currants, candied peel and rum, baked and served warm.
Method
Steps
Step 1
Gather the ingredients: Up to 1 litre whole milk, with about one-third held back and added only as needed; 160 g rice suitable for milk puddings; 100 g caster sugar; 80 g small dried currants; 30 g candied citrus peel, cut into very small pieces; 2 whole eggs; 2 additional egg yolks; 30 ml rum; 1 teaspoon vanilla extract; A pinch of salt; 50 g butter: about 40 g for the mixture and 10 g for the mould; 20 g fine breadcrumbs for the mould.
Step 2
Put the rice in a heavy saucepan with about 670 ml milk, reserving the remaining 330 ml. Cook gently, stirring frequently, for about 35–45 minutes until very tender. Add the reserved milk a little at a time only as the rice thickens; all of it may not be needed.
Step 3
About halfway through cooking, stir in the sugar, dried currants, tiny candied-peel pieces, salt and 40 g butter. Continue cooking until the rice is fully tender and creamy, without a pool of free milk.
Step 4
Remove from the heat and cool until warm rather than boiling hot. Lightly beat the two whole eggs and two additional yolks and stir them in with the rum and vanilla. Do not whip whites separately. For the cognac version, replace the 30 ml rum with 30 ml cognac; small sultanas may replace the dried currants in the same 80 g quantity.
Step 5
Heat the oven to 165°C. Grease a roughly 1.5 litre pudding mould with the remaining butter and coat with breadcrumbs. Pour in the mixture and bake for about 40–50 minutes until set and at least 74°C in the centre.
Step 6
Rest briefly, carefully unmould and serve warm. Cool leftovers promptly in shallow portions and refrigerate at 4°C or colder within 2 hours, using within 2–3 days; do not leave the cooked rice pudding standing warm for extended periods.
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