Ep 5 - Vanilla Rice Pudding
Vanilla Rice Pudding w/ Lychee Syrup and Tropical Fruits
Step 1. Lychee and Lime Syrup
-2 cup Lychee Syrup (from tinned lychees)
-1/4 Vanilla Pod (seeds scraped)
-1/2 stem Lemongrass
-1 Fresh Lime (juice only)
Place lychee syrup, vanilla and lemon grass in a small saucepan and simmer gently until syrup begins to thicken, about 15 minutes on low heat. Remove and cool. Stir the fresh lime juice through the syrup, then refrigerate until required.
Step 2. Rice Pudding
-120 gm Medium Grain Rice
-750 ml Milk
-250 ml Cream
-1/4 cup Sugar
-1 Vanilla Bean (split and seed scraped)
Place all ingredients into a medium sized saucepan and bring to a simmer. Cook low and slow for 30 to 35 minutes, stirring often to prevent the rice from catching. Remove from heat once rice is plump and cooked. Rice pudding should still have a runny consistency, as it will be served chilled. Refrigerate until required.
Step 3. Plating and Serving
- Rice Pudding
- Lychee and Lime Syrup
- 1 1/2 cups Fresh Pineapple (1 1/2 cm dice)
- 1 1/2 cups Fresh Mango (1 1/2 cm dice)
-1 1/2 cups Fresh Papaya (1 1/2 cm dice)
-1 1/2 cups Tinned Lychee's (drained, halved)
-1 1/2 cups Baby Banana's (cut into 1cm thick rounds)
Spoon your rice pudding into the centre of a chilled bowl plate; arrange the mixed fruit around the pudding. Drizzle the lychee and lime syrup around the fruit. Serve now.