Rice Pudding

Rice Pudding

Rice pudding from worrisome milk

Years ago, I worked with a wonderful woman called Jadz. We worked on the same study at the Institute of Psychiatry, looking at how nature and nuture affect behaviour. I’d feel insecure that my colleagues were all researchers and academics, when I was ‘just’ comms and business. I talked more about food and fashion than stats and theories, and got my boss to bring me copies of American Vogue (one time it was a record breaking September edition…). It’s lucky that I moved industries, right?

Jadz told me how her mum would make bowls of rice pudding as a special breakfast. She smiled as she said it, in that time-warp way that some memories have. I went home and made a batch for my eldest, and she was in heaven.

Nowadays, I make my eldest rice pudding for breakfast when I know she’s got a rough day ahead. After 11 years on a nature X nuture study, the armchair psychologist in me says that nature (child and grandchild of comfort feeders) + nurture (erm, child and grandchild of comfort feeders) means there’s going to be rice pudding for breakfast for years to come, thank you Jadz.

Note

Rice pudding will keep for a couple of days, but if you have any scrapings leftover, whack them into a pancake batter or bread dough – remember it’s all about relay race cooking, where one ‘leftover’ sparks a new idea.

Rice pudding

You can use pudding rice, but I have a giant bag of arborio rice that my bestie sent me from Italy. Short grain would even be fine at a push.
Servings: 2

Ingredients

  • 500 ml leftover milk cow/goat/soy/coconut
  • 50 grams pudding or risotto rice
  • 25 grams unsalted butter or vegan alternative
  • 25 grams sugar
  • pinch salt
  • 1/2 teaspoon vanilla essence (optional)

Tools

  • Scales
  • Measuring jug
  • Saucepan with lid
  • Sieve
  • Wooden spoon

Ratio

    1 part rice to 10 parts milk: if you have 250 ml of milk to use up, it's 25 grams of rice. 1 litre? 100 grams of rice.

      Instructions

      • Weigh the rice, place it in the sieve and rinse. Allow to drain.
      • Add the milk, rice, butter, sugar and salt to the pan. Turn the heat to medium, place the lid on and bring to the boil.
      • Milk can boil over VERY QUICKLY so don't walk away!
      • Once it is simmering, turn the heat down. Stir every 10 minutes of so until done - around 30 minutes.
      • Serve on its own or with jam

      Storage

      • If there is any leftover, then place in a lidded container in the fridge. You can mash any leftover rice pudding that no-one wants into bread dough or pancake batter.

      Leftover Easter Chocolate Eton Mess

      Leftover Easter Chocolate Eton Mess

      Make Eton Mess with leftover Easter eggs

      My mum makes amazing meringues. I do not. This is my gift to you!

      Meringues aren’t the easiest thing to make. I have struggled. The egg whites to perfect stiff peaks, and then a little sugar and a little more and a little more and … fluff. Flump. Glossy failure. I would scrub the bowls I’d wash the whisk but every single goddam time my stiff peaks would turn into soft swirls.

      My mum once went to the effort of writing out, step by step, every step. Both my mum and ex mother in law makes perfect pavlovas. I cried, I swore, this was not fair!

      After we eliminated EVERY variable, we worked it out: I prefer unrefined cane sugar. It’s a bit heavy for meringues. So, no fancy-ass sugar and your meringue woes may be over.

      So, for those of us who make a pert meringue and have annoying little chocolates hanging about after Easter, or Christmas, make this fabulous cream-rich, fruit spiked Eton Mess.

       

       

      Easter Egg Eton Mess

      Based on Sue Quinn, 'Cocoa', p138

      Ingredients

      • 150 grams leftover Easter Chocolate
      • 4 large egg whites
      • 200 grams egg whites

      To serve

      • 300 ml double cream
      • 25 grams sugar
      • 1 teaspoon vanilla extract

      For the rhubarb

      • 250 grams rhubarb
      • 40 grams caster sugar

      Tools

      • scales
      • small heatproof bowl and small pan
      • large bowl
      • electric whisk/stand mixer
      • baking tray
      • greaseproof paper
      • foil
      • chopping board and sharp knife
      • wire cooling rack

      Instructions

      For the meringue

      • Preheat the oven to 120C. Line the baking tray with greaseproof paper. Set to one side.
      • Chop the chocolate and place in the small bowl. Place about 5cm of water in the saucepan and bring to simmering. Fit the bowl onto the saucepan and stir until the chocolate has melted. Once melted put to one side.
      • Take your bowl and make sure it is scrupulously clean. With your whisk, beat the eggs until stiff peaks form. Once you have stiff peaks, gradually add the sugar, around a tablespoon at a time, until you have stiff peaks again.
      • Pour the sauce over the meringue. Scoop the meringue onto the baking sheet; bake for around an hour, until the top is crisp. Place on the cooling rack.

      For the rhubarb

      • Increase the oven heat to 180C.
      • Cut the rhubarb into pieces are 7cm long. Place in the baking dish and sprinkle with the sugar. Wrap the dish with the foil and place in the oven for 15 minutes or until the rhubarb is tender but still holds its shape. When cooked, remove the foil and place on one side.

      Finishing the Eton Mess

      • Pour the cream, sugar and vanilla extract into a bowl and whisk until it holds its shape.
      • Crumble the meringue, and stir the cream and fruit together. Enjoy!

      Storage

      • This really doesn't keep. Scoff!

      Blood orange & lemon jellies

      Blood orange & lemon jellies

      Home made gelatine jellies

      Using up leftover gelatine wasn’t the easiest of challenges. I wasn’t about to start investigating the heritage of American jelly salads, though I’m sure they’re dear to people’s hearts. Our gelatine recipe choices are sweet, fun – and there’s no avoiding some sugar. Tamar Adlar does have set jelly salads in her latest book, though they’re more sun ripened tomatoes in aspic than tuna in pineapple jelly.  I’ll try them in the summer when it’s not stormy and not horizontal rain and bedsocks in the day.

      Making these home-made jelly sweets was easy and fun. I tried using a shop-bought juice but the flavour, to me, was too dull and flat. I wanted something sharper and with the 10930825 lemons I had leftover from a Hubbub pancake day workshop, the decision was easy. Any leftover, sharp fruit or fruit juice would be excellent but I’d default to freshly squeezed or pulped if poss.

      These jellies aren’t as set as a haribo but that’s what I like. They’re oddly satisfying. One or two after lunch and my sweet tooth is satisfied.  Are they good for gut health? A lot of wellness bloggers are talking about gelatine and gut health. I dunno, and I eat for joy and fun not wellness bullshit. These little guys used my citrus, they used my lovely Reduction Raider gelatine and they are tasty.

      Note: don’t try to make these like fruit pastilles and roll in sugar; the sugar causes the set to melt and isn’t pretty. Like a sticky blood bath TBH.

      So a little grown up sweetie, a hot cuppa and we have a zero waste, low-ish sugar, sweet. Which is hot pink. HOT PINK. You’re welcome.

       

       

       

       

      Citrus jellies

      Prep Time10 mins
      Cook Time25 mins
      Total Time35 mins

      Ingredients

      • 1 pint freshly squeezed citrus/grapefruit (you need something with bite - orange juice won't cut it)
      • 8 leaves leaf gelatine
      • 90 grams caster sugar

      Tools

      • Measuring jug
      • Bowl
      • Scissors
      • Saucepan
      • Whisk
      • Cake tin or plastic pot

      Instructions

      • Cut the gelatine strips into pieces. Place them in the bowl and cover with cold water for 5 minutes
      • Whilst the gelatine softens, warm the juice and sugar in the saucepan. 
      • Use the whisk to make sure that the sugar is dissolved. Taste the juice. If it's super sharp you might want to add a little more.
      • After 5 minutes, squish the water out of the gelatine. Place it into the warm juice and whisk, baby.
      • When the gelatine has fully disolved, pour the mixture into the tub/tin. Leave to cool to room temperature then refrigerate.
      • When set, cut into little pieces and enjoy!

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com

      Fruity jelly

      Fruity jelly

      Leftover gelatine jelly

      A few weeks back, the most wonderful Laura Reduction Rader messaged me and asked if I’d like to take ownership of a packet of leaf gelatine from a recent Olio stash that she had.  As a vegan, that was one leftover Laura couldn’t shift and lucky me, I got it! Hoo-bloody-ra!

      A packet of way outta date gelatine arrived and, like anyone a little stumped, I put it on my desk and had a think. And a think.

      I didn’t research about whether or not the gelatine was safe. A product so highly processed and stable (i.e. it’s not ‘live’ like yoghurt, more like a spice or pasta) and still sealed in its original packaging … honestly I’ve probably eaten ancient gelatine many times. I’m in full health and have a lifetime of eating questionable s=food stuffs. If pregnant, or poorly or elderly or feeding little ones, use your own judgement.

      When my kids were little I’d sometimes make them jelly from scratch because I was always trying to make sure they ate more fruit & veg (and, honestly, trying to avoid sugar. Now the eldest eats it from a packet with a spoon…). Homemade jelly, often with some segments of orange stirred through, would be made once, and then not again for yonks. It just felt an effort, and juice isn’t that cheap.

      But sometimes we buy a pack of gelatine, or feta, or peppers, for *one* thing and then the rest is just a proper pain in the arse. So this week we’re all about gelatine (yes, if you’d asked me 20, 15 or even 10 years ago, I wouldn’t have thought my life would rely so much on leftovers).

      If you’ve ever experimented with jelly, and like some fruit juice, get creative and make layers and have fun. Or be like me. Just make it and add hundreds and thousands and eat it at 11am when you should be working but the jelly is calling…

       

       

      Fruit Jelly

      Use up your leftover gelatine to make this healthy-ish, fruity jelly
      Prep Time15 mins
      Cook Time4 hrs
      Total Time4 hrs 15 mins

      Ingredients

      • for every 1 leaf gelatine
      • you need 140ml fruit juice

      Tools

      • Measuring jug
      • Saucepan
      • Plate/shallow bowl
      • Bowls for jelly!

      Ratio

      • If you have 2 leaves of gelatine, you'll need around 280 ml juice, 3 leaves 420 ml and so on

      Instructions

      • Take the gelatine leaves, snip them up
      • Place them on a plate/shallow bowl and cover with cold water. Leave for 5 minutes
      • In a saucepan, gently heat the juice. Don't let it boil as boiled fruit tastes nasty
      • After 5 minutes squeeze the water from the gelatine. Place the gelatine leaves into the hot juice
      • Using a whisk or spoon, stir the gelatine in until fully melted
      • Pour into the serving bowl and leave to cool to room temperature
      • When room temperature, place in the fridge & leave to set

      Storage

      • Will keep for up to a week or so but best eaten within a couple of days

      Leftover busting chocolate ripple no-churn ice-cream

      Leftover busting chocolate ripple no-churn ice-cream

      Okay, once I learnt about no-churn ice-cream, well, it’s obvious I’m a convert.  There’s so little effort and it’s a perfect way to use up leftover cream and other little nice bits that hang around after Easter and Christmas.

      Chocolate orange is one of my favourite flavour combos so get that Easter double cream whipped up with some condensed milk, sprinkle in the chopped up choc and you’ve got pudding sorted for another day. Or just you know eat it tonight.  With extra choc sauce.

      Orange choc-chip no-church ice-cream

      Inspired by Nigella
      Makes 1.5 pints/800ml

      Ingredients

      300ml double cream
      300ml condensed milk (a 397g tin)
      1/2 tsp orange essense
      Around 150g chocolate

      Tools

      Measuring jug
      Large bowl
      Electric whisk/stand mixer OR Balloon whisk and strong arms
      Freezer proof container with lid

      Time

      10m prep 6 hours (at least) to freeze

      Method

      Chop the chocolate into little pieces with a large knife or food processor
      Place the cream, milk and orange essence in the large bowl
      Whisk together until there’s lot of little bubbles and the mixture is light and airy
      Stir the chocolate through the ice cream
      Pour into container
      Leave to freeze

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com

      Leftover busting chocolate sauce

      Leftover busting chocolate sauce

      The problem with a houseful of leftover Easter chocolate varied; a lot of it is crap.  Half of it you don’t like but you know that you shouldn’t waste chocolate.  The crop is precious, as is sugar and milk.

      Looking for a simple solution?  Be like my bestie’s mum and get your random choc, chop it up, pour in a little milk and microwave/heat on the hob.

      Your choc sauce will make a decadent hot chocolate or drizzle it over some no churn ice-cream.  Any crunch mini egg shells should melt away; if your sauce is too sweet then add in some cocoa powder and rest assured that you’re making the best of your Easter chocolate glut.

      Got a question? Ingredient you need help with? Get in touch:

      ann@storrcupboard.com