Simply delicious food. That's all.
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.
Chilled cardamon rice with wild rose jam
Serves 4 – 6 individual servings (depending on size of glass)
200g Paella rice – Paella rice is best because it absorbs less. This means the rice will keep longer, without becoming too solid.
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
Rinse the rice under cold water.
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.