I bought a test tube full of vanilla pods some weeks ago. And them promptly dropped it on the floor and smashed it. So I’ve been searching for vanilla using recipes: What better than rice pudding?
It’s funny to me that “exotic” things like passionfruit or mint can go 6 months between sightings here in Scandy. I think back to my childhood and to the triffid-like passionfruit vine in our backyard. Just an absolute bounty of food there. Needed mint or passionfruit? 10 steps from the back door and you were amply stocked. These days if I see them, I often just impulsively buy and figure out something to do with them later. As, who knows when I’ll next get to have fresh mint? Or passionfruit?
That was the exact case here: impulse passionfruit buy. So I wasn’t quite sure of this combo beforehand: You have a mix of exotic, sharp tang of the tropical fruit with a the soft, traditional rice pudding. In the end actually, I think it worked very well.
- 200ml single cream
- about 500ml milk – but keep some extra on hand
- 1 vanilla pod
- 1C of short-grain rice (I used the Finnish “porridge” rice)
- 1 egg
- about 1C sugar
- 4 juicy passionfruit
- 1 lemon
- Place the 200ml of cream, 500ml of milk and scraped vanilla seeds and pod into a pot. Put that on a medium heat until it’s just about to boil (you don’t want to burn the milk)
- Pour the rice in and turn the heat down to a soft simmer.
- Stir the rice regularly until the milk and absorbed and, more importantly, the rice is soft and thoroughly cooked through – if you look low on milk and the rice still has a bite, add some extra milk.
- Once the rice is ready, beat the egg and mix in the sugar to the beaten egg.
- Take a a little of the rice mixture and mix it in with the egg/sugar mix, swiftly so as not to cook the egg.
- Mix the egg mixture into the rice and stir. Keep this on a low heat for 5 minutes to cook the egg in the light custard through.
- Move the rice pudding to the fridge and start on the sauce.
- Halve the passionfruit and scoop the seeds and pulp into a bowl.
- Halve the lemon and squeeze the juice into a glass.
- Pour the sugar into a pan and put the pan on the highest heat you have.
- Don’t touch the sugar, but watch it carefully. It will turn first liquid, then bubble and then begin to turn a dark golden. When it starts to take some colour. Remove the pan from the heat, tip in the lemon juice and stir.
- Add the passionfruit pulp and mix.
- All of the above steps can be done the day before serving. Just before serving, you might need to add a touch of milk to loosen the pudding. It should be like a running risotto. Serve in a bowl with a dollop of sauce on top.