Rice Gateau
Rice pudding has many different faces, ranging from the school meals version, which should be served hot but is invariably tepid, to extravagant, refined, moulded creations of French 'haute cuisine', which are served cold. The presentation of this version is quite unlike any other — served hot, it is 'moulded' so that it can be turned out like a cake and has a consistency somewhere between that of a soufflé and a light sponge, with a fairly soft, creamy centre and a crisp outside. It has a certain elegance, yet it is still 'homely', hence the name — to call it 'Rice Cake' would not convey the right impression. Coconut milk and almond milk produce very interesting variations. If time allows, soak the rice in the milk for a couple of hours.
INGREDIENTS:
550 ML/1 PINT CREAMY MILK OR MILK AND SINGLE CREAM, MIXED
100 G/3I/2 OZ PUDDING RICE
70 021/2 AZ VANILLA SUGAR
40 G/11/2 OZ UNSALTED BUTTER
FINELY GRATED RIND OF
I LEMON
40 G/11/2 OZ BRIOCIIE, CHOLLA
OR OTHER GOOD BREADCRUMBS
SPRINKLING ICING SUGAR
3 EGGS, SEPARATED
FEW DROPS ROSE WATER
TO SERVE:
CHERRY COMPOTE
PLUM AND RASPBERRY
COMPOTE, APRICOT
SAUCE OR LIGHTLY
SWEETENED, SIEVED RASPBERRIES
DIRECTIONS:
Put the milk and rice into a heavy-based saucepan and bring to just below simmering point. Stir in the sugar and butter and simmer gently, stirring occasionally, for about 30 minutes until the rice is swollen and creamy. Stir in the lemon rind and leave to cool slightly.
Set the oven to 140°C/275°F/Gas 1. Well butter an 850 ml/ 1/2 pint souffle dish. Mix the breadcrumbs with a little icing sugar, then press evenly into the sides and base so there are no gaps.
Beat the egg yolks and rose water into the rice.
In a clean, dry howl, whisk the egg whites until stiff but not dry, then, using a large metal spoon, gently fold into the rice mixture, in three batches. Gently pour into the dish, taking care not to disiodge the crumb coating. Bake for 1 hour 20 minutes until just firm to the touch in the centre and the top is crisp and golden
