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Spiced Rice Pudding with Licorice Ice-Cream and Orange Jelly

June 25, 2014

Inspired by a beautiful dessert from the Tamarind Restaurant

Inspired by a beautiful dessert from the Tamarind Restaurant

We recently had the most divine meal at the Tamarind Restaurant in the Sunshine Coast hinterland.

The Thai inspired meal was finished with a black sticky rice dish that the waitress assured me would be the best black sticky rice that I have ever tasted! I felt safe in her confidence as the preceding few courses exceeded my expectations. She was right! The dessert in question was black sticky rice served with pumpkin ice-cream and topped with a foam of coconut cream*. It also was garnished with crumbled neon green  ju dan gao and meringue.

Obviously, I had to bypass the sponge and the meringue but I gobbled the rest up anticipating a sugar spiked insomnia. I was really inspired to healthify an old favourite stand-by dessert; rice pudding.

My old rice pudding recipe is not the typical English baked pudding with eggs but rather like the European risotto-like pudding with just milk and aromatics. (The recipe was actually given to me by a famous Melbourne chef, when he was not so famous, so it’s quite precious!)

In order to “Paleofy” it, I tried using cauliflower rice which just didn’t really work. But a combination of rice and cauliflower works just perfectly! There needs to be some starch in the dish to get it to thicken up without adding any so I my recipe uses about a 50/50 mix of rice/cauliflower based on volume. I love the fragrant orange flower hit at the end. Rosewater works well too but I think the orange flower water complements the orange jelly.

If I wasn’t serving this with licorice ice-cream – which is fabulous – I would add some sherry spiked figs or raisins. Yum. Try this dish as it is, the components are all easy to make and they work equally well together as on their own..

Rice Pudding
120g arborio rice
200g cauliflower
1400g water
1 teas salt + 1/4 teas salt extra
3 strips orange rind
400g coconut cream
100g water
2 cinnamon sticks, broken in half
6 cloves
70g coconut sugar (I used Natvia)
1 tab honey
20g butter
1 teas orange blossom water (optional)
Weigh the rice in a small bowl and cover with water to soak for 15 minutes, then drain well.
Whilst the rice is soaking, chop the cauliflower on SP 4 for 5 – 10 seconds until resembling grains of rice.
Place in the TM with 1400g water and 1 teas salt and cook at 100°C on SP 3 for 11 minutes. Drain & rinse.
Return the cauliflower & rice into the TM bowl with the coconut cream, 100g water, rind & spices, 1/4 teas salt and cook for 18 minutes on SP 2 REVERSE at 100°C. At the end of the cooking add the sugar, orange water, butter and honey and stir through on SP 2 REVERSE for 20 seconds for the sugar to dissolve. Pour into a thermoserver and let sit for 10 minutes.
This can be served hot or at room temperature. I prefer slightly warm!
Licorice Ice-Cream
Orange Jelly
250g fresh orange juice, strained
100g water
stevia to taste
2 tab agar agar flakes (or 2 teas agar powder)
1/2 teas guar gum
Mix all the ingredients on SP 4 at 100°C for 8 minutes. Pour into a small shallow tray and leave to set for 1 hour. Cut into small dice and serve with the rice pudding and ice-cream. Garnish with toasted coconut flakes if you like!
You could also serve the rice pudding on its own with these coffee prunes. But I would omit the orange flower water and add some nutmeg instead!
4 Comments leave one →
  1. crescentmoonramblings permalink
    June 26, 2014 6:59 am

    I used to make rice pudding when my son was young. It’s one of those nice comforting deserts that remind me of my grandmother. My rice pudding was never this special however and probably too sugar laiden as well. Thanks for the modern and divine take on an old favourite Sarah.

    • June 26, 2014 3:40 pm

      Thank you for commenting Shannyn, it’s amazing how the cauliflower ‘disappears’

      • crescentmoonramblings permalink
        June 26, 2014 3:46 pm

        I wouldn’t be telling anyone about it until they’d eaten it. I just know the reaction I’d get from Duncan if he knew. Lol.

      • June 29, 2014 8:06 am

        Yes, I know exactly what you mean Shannyn! I gave my brother some fried “cauli” rice last night and he didn’t even notice it wasn’t rice until I told him!

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