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Brindisa cookbook and overnight rice pudding recipe

September 18, 2016 1 Comment Filed Under: Food, Recipes, Uncategorized

overnight rice pudding

overnight rice pudding

Spanish tapas became popular in London in the late 1980s and have been influential, arguably setting the trend for grazing small plates ever since.  People returned from France and Italy raving about the food, but this rarely happened after a trip to Spain. The tapas revolution changed all that and today Spanish restaurants feature on all the global ‘best of’ lists. I wrote about this movement, inextricably linked with the end of the Franco era, in a previous blog post. Chef/writer Greg Watts has published a book Olé! Olé! Passion on a plate, detailing the rise of Spanish cuisine in London. One of the pioneering characters he interviews is former teacher Monika Linton.
Linton founded Brindisa, the Spanish ingredient emporium in London. Her newly published book Brindisa, the true food of Spain, a massive tome of knowledge and recipes interspersed with superb information on Spanish ingredients, was sent to me this week. The chapter on paella rice describes it as:

 “the Japonica type, which is plump and slightly opaque with a bright white concentration of starch in the centre of the grain”. 

Towards the end of the book there is an Orange Rice Pudding recipe that jumped out at me which is something I’ve fancied cooking since I found an old pack of pudding rice while trying to use up ingredients in my dry pantry. This is a controversial dish, redolent of school dinners but I was one of the weird kids that actually liked rice pudding, tapioca and semolina. 
The Brindisa recipe specified La Bomba rice, and suggests a massive proportion of milk to rice: 2.5 litres of liquid to only 100g of rice. 
Following the recipe, I used my old pudding rice and a cinnamony bay leaf I brought back from Grenada. I added 75g of sugar, a stick of cinnamon, a vanilla stick and some orange peel.
They suggest cooking it for around two hours and adding the milk slowly bit by bit. Bollocks to that. I shoved all the ingredients in a Le Creuset dish that I found next to the bin outside. It’s my only one. Then I put the lid on and put it in the simmering oven of the Aga and forgot about it.
This morning I got it out. The rice had dissolved into a mystery starch. It wasn’t sweet enough and the orange peel gave it a slightly unpleasant underlying taste.

The next day I tested it again, this time with Spanish paella rice. Not La Bomba but better quality than the ole (very ole) pudding rice. I omitted the orange peel using only the zest as the pith is the bitter part. I added more sugar and less milk while leaving it in the bottom oven overnight.
And yes it’s perfect. The rice hasn’t fallen apart. There is no bitterness.

My version of Brindisa’s orange rice pudding or

Overnight Rice Pudding Recipe

Serves 6 to 8

2 litres full fat milk
100g paella rice
100g sugar
1 vanilla stick
1 cinnamon stick
Zest of 1 orange

Put all the ingredients into a lidded casserole and bung in the lowest Aga oven overnight. Remove in morning. Eat for breakfast or leave till later.

If, and it’s very likely, you don’t have an Aga, then put it in a low oven (140ºc) for approximately two hours or overnight at 100cº. You could also try it in a slow cooker.
This also makes a very good breakfast as an alternative to overnight oats.
This can be made vegan by replacing the cows milk with nut milk.

overnight rice pudding

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  1. janice15

    September 18, 2016 at 8:07 pm

    Looks good Happy Sunday with love Janice

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
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The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
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- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
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- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

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Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
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