So it's probably a chef's heresy to adapt a Raymond Blanc recipe, but here goes..
I worked from this recipe, with a couple of changes more suited to my cooking style & quantities.
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| vanilla syrup: I used half the quantities of Blanc (as i did throughout the recipe), & used 1 vanilla pod, scraping the filling out by cutting lengthways & then running a sharp knife down the inside of the pod. Simmering the syrup, I kept the pod in to add flavour whilst it cooked & then cooled, but then removed it, & didn't need to blend the mixture. |
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| don't be alarmed by the ratio of liquid to rice: it will easily absorb! |
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| the caramelised skin, waiting to be burst by a fork! I like to stir it in, although some people love it as a topping.. |
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| Blanc's addition of sifted icing (powdered) sugar to serve was delicious. Without the usual nutmeg, a classic rice pudding addition, the flavour was subtle & creamy. For a stronger flavour, use 2 or even 3 vanilla pods for the syrup - don't substitute with vanilla flavouring though, this will taste too synthetic ~ a good vanilla flavour is inimitable! |
dish by Le Creuset.
{all photos by me}
