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

      Squashed strawberry & rhubarb crumble

      Squashed strawberry & rhubarb crumble

      Squashed strawberry and rhubarb crumble

      Yeah I know, you don’t believe me do you?  And it might not be my first choice of crumble but hear me out.  Sometimes, in our food waste fight, sometimes we’re going to try things that aren’t our first choice.  We’re going to look again at the bashed up berries, brought home from the after-school picnic and not reason that, if it’s going in the food-waste bin or home compost, that it’s okay, that it doesn’t matter.  It matters!  You bought the berries: you stood in the supermarket.  You thought about how much they cost, or you decided not to buy the organic because they cost more.
      Hot strawberries? *With* rhubarb? Come on! I know Felicity Cloak dismissed it the other week, but I disagree. It’s sweet, sour and jammy delicious.   I love crumble, and my mum made one every couple of weeks. Always the staples – apple or rhubarb. Any deviation meant my brothers and I bitching and whinging. When I had my own kids, I realised that crumble is the perfect hide-away for a bit of rhubarb and a couple of apples.
      Served with double cream, or ice cream if you must, enjoy your zero-waste, squashed strawberry crumble.

      Squashed Strawberry & Rhubarb Crumble

      Adapted from Jane Baxter for Riverford

      Ingredients

      • around 150 grams rhubarb
      • around 200 grams strawberries
      • 1 tablespoon flour
      • 125 grams plain/gluten free flour
      • 50 grams rye/spelt/gluten free oat flour
      • pinch salt
      • 100 grams unsalted butter
      • 75 grams sugar 50 grams for the crumble, 25 to sprinkle on the fruit

      Tools

      • Scales and bowl
      • Knife and chopping board
      • Oven proof dish

      Optional

      • Food processor

      Instructions

      • Turn the oven to 180C

      Make the crumble - processor method

      • Place the flour(s), salt, sugar and butter in the food processor. Process until they resemble fine sand.

      Make the crumble by hand

      • With the crumble ingredients, rub the butter into the flour and sugar, rubbing in but not pressing down to clump the butter together. It will take around 5 minutes.

      Prepare the fruit

      • Cut the rhubarb into 2cm long pieces. Cut any large strawberries in half and sprinkle the flour over turning the berries around. Sprinkle over the 25 of sugar.
      • Sprinkle the crumble over, taking care to not press it down too hard
      • Bake for around 30 minutes, or until the crumble is golden brown and the fruit is bubbling up the sides.

      Storage

      • Crumble isn't as good reheated. If you're making this to use up old fruit but you won't eat it all, freeze the filing on its own, or the uncooked crumble in a freezer and oven-proof dish. You can cook through from frozen, it'll just take longer.

      Squashed strawberry & banana muffins

      Squashed strawberry & banana muffins

      Squashed strawberry muffins

      Fancy a nice, soft, double-food waste busting muffin??  Squashed strawberries AND brown bananas?!  Now you’re talking. 
      I used to make these muffins a lot; when my youngest was tiny, she adored them.  One birthday I made them for her breakfast.  As with all muffins, they’re best fresh. I set my alarm, nice and early, get them done in good time for the school run.  Maybe I’d even pre-measured the dry ingredients (it’s a top plan if you ever bake for brunch). Anyway, the chopping and mashing of berries and bananas does take a little while and… well they were baked in time.  Candle after candle drooped and sagged in her little birthday breakfast, dripping wax all over the little muffins.  Knowing me, I picked off the wax and ate them all the same.
      This is a super-simple recipe and you’ll love these for brekkie, lunchboxes or tea-time.  As I mentioned, they are best fresh, so if you’re not eating them all at once, pop them in the freezer and take out as needed.
      These muffins are high in fruit and have a good, slightly dense texture.  Don’t let the few steps put you off; the time is more in prep than mixing. And enjoy the virtue of a double waste-busting, squashed strawberry muffin.
      Happy breakfast!

       

      Squashed Strawberry & Banana Muffins

      Barely adapted from ‘Leith’s Baking Bible’ (old edition, now out of print), p261
      Prep Time25 mins
      Cook Time20 mins
      Total Time45 mins
      Servings: 12 muffins

      Ingredients

      Ingredients

      • 250 g strawberries
      • 1 large ripe/over-ripe banana apx. 115g peeled weight
      • 115 g caster sugar
      • 85 g unsalted butter
      • 2 eggs
      • 220 g plain flour
      • 1 teaspoon baking powder
      • 1/2 teaspoon bicarbonate of soda
      • Demerera or caster sugar for sprinkling
      • Pinch salt

      Tools

      • Bowl/saucepan to melt butter
      • Scales
      • Colander/sieve
      • Kitchen paper/clean tea-towel
      • Small bowl
      • Two large mixing bowls
      • 12 dip muffin tin
      • Muffin cases
      • Potato masher
      • Balloon Whisk
      • Teaspoon
      • Cocktail stick/skewer
      • Wire cooling rack

      Optional/Helpful

      • Measuring spoons

      Instructions

      Prep

      • Turn oven to 190C | Gas mark 5
      • Place the paper or silicone muffin papers in the tin, if using
      • Melt the butter either on the hob/in the oven as it warms/microwave
      • Whisk the eggs in a small bowl
      • Stir/sift the flour, baking powder, bicarbonate of soda and salt together
      • Wash the strawberries and remove the hulls
      • Leave on the kitchen paper/clean tea towel to dry

      Method

      • Cut the berries into 1/2 cm chunks. Place about 55g of the berries in a large bowl and add the banana
      • Using your potato masher, mash them up!
      • Add the melted butter, sugar and beaten eggs to the mashed fruit
      • Sift the flour mixture over the fruit mixture
      • Using your balloon whisk carefully fold in
      • USE NO MORE THAN 20 STROKES! Muffins can become tough when over-mixed
      • Stir the remaining berries in
      • Divide the mixture equally between the muffin cases and sprinkle with a 1/2 teaspoon sugar (or less) over each muffin
      • Bake in the centre of the oven or 20 minutes
      • Check them: push a cocktail stick into the middle of a muffin that’s in the centre of the tin. They are cooked if the stick comes out clean
      • If it’s not clean, pop the muffins back in the oven, put a timer on for a couple of minutes, clean the cocktail stick and check again

      Storage

      • Serve warm or at room temperature
      • If not eating all within a day, bag them up and freeze. They will freeze for a couple of months.