Saturday, 3 November 2007

Honey Rice Pudding with Blueberries

How Ontarian is this? Borderline, with all that rice and sugar, etc. Still, it's very good, and you can make it all year with frozen blueberries. Use a nice sprightly honey - wildflower is good; it has an intense and assertive flavour without being too overwhelming, like buckwheat honey might be, for example. Clover or orchard honey would be fine, but not quite as interesting and complex as the wildflower honey. Although I used what is probably an orchard/wildflower blend and thought it was delicious.

It's probably better to bake it in a more shallow dish than the one I used. Something like a lasagne pan, maybe. Mine could have been a bit better done in the middle.

8 to 12 servings
2 hours - 30 minutes prep time

Honey Rice Pudding with Blueberries3 cups cooked rice (from 1 cup raw rice)

1/2 cup honey
4 extra-large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
2 1/2 cups milk (or soymilk)

6 cups blueberries (frozen is fine)
1/3 cup sugar
2 tablespoons minute tapioca
the juice of 1/2 lemon OR 1 lime

If you haven't cooked your rice, you should do so. It should be at least lukewarm, if not cool when you start.

Preheat the oven to 350°F.

Beat the honey with the eggs, one at a time in a large mixing bowl. Beat in the vanilla and salt. Mix in the milk.

In a smaller bowl, mix the blueberries, sugar, tapioca and lemon or lime juice.

Spread about one half of the rice evenly in your baking pan, which must hold at least 3 quarts (litres.) Note I say rice; don't worry about the liquid part; that can be poured over the top later. Spread the blueberry mixture evenly over the rice. Spoon out the remaining rice evenly over the blueberries, then gently spoon the remaining liquid over the pudding. The idea is that you will end up with the blueberries in a layer between two layers of rice pudding. It may or may not work perfectly; it's nice if you can do it but it's not a disaster if you can't. It won't be as pretty but it will taste just fine.

Put your filled pudding dish into a large shallow tray, such as a cookie tray with sides or a jelly roll pan, and put it into the preheated oven. Pour water into the pan, so that the pudding dish sits in at least 1/2" of water. Bake for 1 to 1 1/4 hours, until set. Serve warm or cold.

2 comments:

Kevin said...

This looks really good! And I recently picked up some melon blossom honey at the farmers market. Bookmarked

Valli said...

Using fresh local Ontario ingredinets this dish can be very Canadian/Ontario-an. What is someone called from Ontario? An Ontarian, Ontario-ite??? Anyways...an excellent comforting dish for our Canadian winters!!!