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Woman's Hour 大象传媒 Radio 4 |
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Ice In HeavenIngredientsIce In Heaven Serves 4 55g (2oz) ground rice 15g (1/2 oz) blanched almonds, freshly ground 40g (1 1/2 oz)caster sugar 375ml (13 fl oz) milk 45ml (3 tbsp) whipping cream 30ml (2 tbsp) rosewater juice of half a lime 150g (5 1/2 oz) mixed berries (choose from redcurrants, blackcurrants, whitecurrants, raspberries or blueberries) a handful of fresh or crystalized rose petals MethodPut rice, almonds, sugar and milk into a heavy-bottomed saucepan. Heat slowly, while stirring with a wooden spoon, until the mixture thickens and bubbles gently. Turn the heat down and continue to cook and stir the mixture for another 5 minutes.If you find the mixture gets very thick you can add more milk. Add the cream, rosewater and lime juice and taste - you may want to add a little more of any of these. Spoon the rice into separate little glasses and allow to cool. Serve the pudding really well chilled, scattered with berries and rose petals. You can leave the latter whole, tear them, or cut them into little shreds like confetti. Reproduced with the kind permission of Diana Henry from the book Crazy Water, Pickled Lemons, published by Mitchell Beazley 2002, ISBN 1-84000-501-7 Back to the recipe page |
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