Dorothy Peel’s ‘My Own Rice Mould’

Posted in - Mrs C.S. Peel's Recipes & Puddings on June 13th 2013 0 Comments

Last night our neighbour Jane was unable to speak, she enjoyed this pudding that much!  It is creamy and really really is a treat, especially the chocolate version.  I think the past really is coming back to life in this pudding and I encourage you to try it.

Rice pudding is a marmite thing; you love it or hate it.  I love rice pudding but admit being uncertain about the  merits of ‘Rice Mould’, perhaps because of its name, as well as the fact that it has gelatine added as wobbly rice pudding does not appeal.  It is not wobbly at all but holds its shape, with a rich texture.  In fact, I am going to make more today as the children have been denied the pleasure with greedy friends and parents reaping the tastebud rewards!

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Serves 5

I made the rice pudding, added the gelatine, divided it in two, added 2oz chocolate to one half, and ended with two timbals of each flavour.  I give you the recipe as if you are making just one kind, so enough chocolate is in the ingredients for 4 of the above, if you choose to make the chocolate version.  Add or subtract the chocolate as you wish.

Ingredients
2oz/57g pudding rice (risotto rice is fine)
1 1/4/710mls pints of whole milk
2 tbsp caster sugar
1 sheet of gelatine
1 large egg white
2 tbsp cream
2 oz/57g chocolate buttons, broken up chocolate, or grated chocolate (optional) – I added 4 oz by a mistake and it was extremely rich. Do add more if that is how you like it.
vanilla pod (optional)

1.  Place the rice and milk in a pan and bring to simmer gently for 45 minutes in a heavy  based pan, stirring now and then so that it does not catch on the base of the pan.  You may like to add a vanilla pod, split in two length ways.
2.  Add the sugar and cook for a further 8 minutes until the rice is soft.
3.  Soak the gelatine sheet in cold water until softened (a few minutes) and then add it to the rice.
4.  If using, add the chocolate to the rice while it is still warm enough to melt and blend.
5.  Stir in the cream and allow it to cool a little.
6.  Whip the egg white until medium peak and stir in a spoonful before folding in the remainder.
7.  Take the 5 timbale molds or ramekins (using timbals will allow a pretty dome shape, good for turning out and presentation. Ramekins hold a little more so you may just need 4) and rinse them in cold water and leave undried.
8.  Pour the mixture into the molds or ramekins and set in the fridge for at least a couple of hours before turning out. If you are to leave it for longer, in order to keep it soft and creamy, cover with cling film.
9.  Bananas work really well with the chocolate version.  I put some a chopped banana in a pan over a medium heat and sprinkled 1 tbsp demerara sugar on top.  When warm, I served alongside.  Cold banana would be good too.  With the original flavour, berries are good.  I put 3 tbsp caster or granulated sugar in a pan over a low heat with about 1 1/2 tbsp water until melted, then poured this on top of the berries so as to bring out their full flavour, before serving.  It does not matter if it is warm or cold.  Or just have good old strawberry or raspberry jam alongside.

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