Ancient Egyptian Rice Pudding

Matt Preston puts just about his rose-coloured spectacles and offers a whimsical tribute to a venerable past.

The ingredient of Ancient Egyptian Rice Pudding

2 cups 500ml resolution thin cream
2 cups 500ml milk
1 2 cup 110g caster sugar
1 cinnamon quill
1 vanilla bean split seeds scraped
4 eggs lead pro two other egg yolks
100g arborio rice
1 2 cup 75g pistachios toasted chopped
700g rhubarb stalks cut into 7cm pieces
1 tbsp ginger finely grated
1 orange juiced and zest finely grated
1 2 lemon juiced
1 4 cup 55g caster sugar

The Instruction of ancient egyptian rice pudding

preheat oven to 160c put in cream milk sugar cinnamon and vanilla pod and seeds in a saucepan beyond medium heat stirring until sugar dissolves remove from heat set aside for 15 minutes to infuse
grease a 2l 8 cup ovenproof dish sever cinnamon and vanilla pod from milk mixture stir up opinion in eggs and new yolks then move around through rice pour mixture into dish and place in a deep roasting pan pour in enough boiling water to come halfway occurring the sides bake for 15 minutes after that sever from oven and stir return to oven bake for 15 minutes then sever and stir up opinion again bake for 30 minutes or until rice is cooked subsequently next addition oven to 220c cook for a additional 10 minutes or until golden remove from oven and set aside in waterbath for 15 minutes to rest
intensify all rhubarb ingredients in an ovenproof dish bake for 15 minutes or until tender bolster pudding topped in the manner of rhubarb rhubarb juices and pistachio

Nutritions of Ancient Egyptian Rice Pudding

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