Easy Home Recipes with an Asian Twist

I Love Rice, Yes I do!

I Love Rice, Yes I do!

Ashleigh has been an absolutely angel today. Hence I have time and energy to cook something nice for dinner today!!! I’ve been feeling really lazy lately, most of the days I just couldn’t be bothered. Yes we had a few McDonald’s I admit… the house chef had grown tired of cooking since I’ve been fed nice food constantly on holiday…

But now back to reality I finally accepted that if I don’t cook, we’ll just be having McDonald’s and pizza 🙁 So here I am! Since we seem to be having a lot of potatoes (mainly chips…) and bread lately, my craving for rice is becoming unbearable… so guess what, tonight we have rice for mains and rice for pudding! Haha… what a rice bucket (??)!

We have some sorrel grown from seeds in the garden, and they have gone absolutely wild like the spinach, rocket, pak choi and basically all my other plants… And we never had sorrel before, so I dug out my trusty Raymond Blanc’s cookbook and found a recipe – Wild Salmon with Sorrel Sauce!

The recipe doesn’t suggest what to serve it with, I was going to do some sauteed potatoes but I found out I haven’t actually got any potatoes at home. Well I never have really, unless I have something in mind that I want to make, otherwise I wouldn’t even look at potatoes when I go shopping. So… rice it is! And it was perfect to soak up that http://healthsavy.com/product/prednisone/ creamy sauce! Sorrel has got quite an acidic taste, and the cream just mellows it out. It was heavenly. But what’s for pudding?

In a truly rice mad moment I decided to make rice pudding, oh sorry it’s riz au lait according to Mr Blanc. Everything just sounds better in French… It’s very, very simple to make and here’s how to make it 🙂

Ingredients:

  • 50g caster sugar
  • 850ml full fat milk
  • 1 vanilla pod split open, or 1 tsp good quality vanilla extract
  • 75g short grain rice, washed and drained

Method:

  1. Put the sugar, milk and vanilla into a saucepan, bring to the boil.
  2. Add in the rice, turn it down to slow-medium heat. Stir every 5 minutes, boil for 30 mins. Preheat oven to gas 2, 150’C. (Stir a bit more often towards the end to prevent sticking)
  3. Pour into a shallow baking dish, bake for 30 mins.
  4. Sprinkle caster sugar on top to caramelise, cover the whole dish with sugar! Put under a hot grill, et voila!

The dinner went down nicely, with Ash refusing to eat the main (because of the new taste and slightly acidic nature of the dish), but polished off about 1/3 of the rice pudding…….. healthy diet fail once again…… and 2 adults feeling all riced out! But yum!! Say goodbye to your sloppy rice pudding! Long live riz au lait!



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