To Eat Tonight

Simply delicious food. That's all.

Girls’ food. Comfortable, but with really nice shoes…

EatLikeaGirl is an award-winning blog, and deservedly so. Written by an engaging Irish girl who travels a lot, she blogs about food and wine and her writing is honest, unfancy and she doesn’t press unwanted opinions against you like a sweaty tube commuter. I’m so envious I want to cry.

Even though I’m sickeningly jealous of her inventive name – she took the @twitter I wanted – I’m not sure she *does* eat like a girl. At least, not all girls.

I have spent the past two summers creating menus for a gorgeous high-end restaurant in Ibiza, where the size zero girls could fit inside their Balenciaga handbags if they chose to do so, and it has been a huge challenge to address their food needs – such as they are – without upsetting the boys too. And nowhere on the menu has been more challenging than the puds; these girls don’t eat puds.

But it’s October now and I’m not in Ibiza, I’m in the UK and in need of a little cheery comfort, albeit in glamorous heels. So how about…chilled cardamom-scented rice pudding with wild rose jam, chopped pistachio and gold leaf? Don’t hate me. I don’t expect you to have wild rose jam or gold leaf, or even pistachio in your kitchen cupboard. But, for a small investment, these tiny girly treats could peek out at you thrillingly each time you opened the door. Just like that darling pair of heels.

Cardamom-scented rice with wild rose jam and edible gold

Chilled cardamon rice with wild rose jam

Serves 4 – 6 individual servings (depending on size of glass)

Ingredients

200g Paella rice – Paella rice is best because it absorbs less. This means the rice will keep longer, without becoming too solid.

20g butter
600 – 700ml whole milk
½ vanilla pod or teaspoon of vanilla extract
Large piece of lemon peel
Pinch of salt
6 – 8 cardamom pods – seeds only
Splash of cream
50g caster sugar
Edible gold leaf (oh go on; you know you want to – I get mine from http://www.goldleafsupplies.com where a sweet little box of Gold Gourmet Delicatis Petals will set you back £16.95 and last for ages)
Wild rose jam (again, this is a JDI moment – Just Do It – I get AnNabil Wild Rose Jam from the divine http://www.lebanesefinefoodsandwines.co.uk and it is utterly, scentedly, girlishly wonderful on just about everything)
Chopped pistachios to serve

Cook

Rinse the rice under cold water.

Remember, it’s rice pudding. Relax.

In a saucepan, melt the butter, add the rice and combine. Add vanilla sugar, lemon peel, cardamom seeds and a pinch of salt, add about 150ml milk and stir continuously, as for risotto. Continue to add the milk a little at a time stirring until the rice is cooked, but not  sludge, and the milk is absorbed. This takes about 20-30 minutes – but it does depend on your rice – and will use approx. 650 – 700 ml milk. I make mine slightly wet because it sets when held in the fridge. And, by the way, this is not a panic attack-inducing perfect risotto technique; it’s rice pudding. Relax.

Remove the vanilla pod and lemon peel. Chill in the fridge and serve in glass – beautiful in coloured glass – with a spoonful of wild rose jam, chopped pistachio and some gold leaf.

If you have any leftover – unlikely – it keeps well in the fridge and you can just loosen the rice with a splash of milk or cream if it sets further.

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This entry was posted on 17 October 2012 by and tagged , , , , , , , .
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