Spiced Millet, Almond and Cranberry Rice Cake
by Chalet Naturalys in Cooking > Dessert
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Spiced Millet, Almond and Cranberry Rice Cake
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I don't know about you but my ideal comfort dessert has to be rice pudding, but how about we try and spice it up and make it a little fancy, quite literally with some winter spices, dried fruit and millet.
Let's see how we get on.
Supplies
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INGREDIENTS:
- 200 g short grain rice
- 100 g sugar + 75g sugar (for caramel)
- 1 L milk (full-fat works best but you can substitute for coconut or soya milk)
- 75 g millet
- 50 g dried cranberries
- 200 ml heavy cream (30% fat)
- 50 g flaked almonds
- 2 eggs
- 1 tbsp each cinnamon and allspice
- 3 tbsp water
UTENSILS:
- Saucepans
- Bowls
- Spoon
- Spatula
- Tray
- Pyrex dish
- Oven gloves
- Serving plate
Prep the Rice and Milk
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- Cover the rice with cold water and bring to the boil.
- Simmer for 5 minutes then drain.
- Put the milk and spices into a separate saucepan and heat to just before a simmer.
Make the Caramel
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- CAUTION: Please be very careful with this step as hot sugar can leave nasty burns.
- Taking the pyrex dish, dissolve 75g sugar in 3 tbsp of cold water.
- Heat the dish directly on the flame. This part will take place in several stages.
- First the sugar will fully dissolve and then start the bubble.
- NEVER stir the caramel with a spoon (this creates crystals), take oven gloves and gently swirl (by tilting the dish), the sugar around the dish.
- Once you see the sugar starting to darken, you need to tilt the dish more often and swirl the sugar around so you get even colouration.
- You should have an even dark caramel.
- I like to swirl the dish to allow the caramel to coat the vertical sides of the dish, then allow the rest to settle on the bottom.
- Whilst the caramel is still hot, sprinkle over the almond flakes and then leave to cool.
Make the Rice Pudding
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- Whilst the spiced milk is warm add the par-boiled and drained rice.
- Add the millet and dried cranberries.
- Gently simmer, this takes about 15 minutes, stirring from time to time.
- Once the rice is fully cooked, take it off the heat.
Finishing the Rice Pudding
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- Add the 100 g of sugar, followed by the heavy cream and eggs.
- Be quick to mix as you don't want the eggs to scramble.
- Once fully stirred in, gently pour the mixture over the almond and caramel.
- Bake in the oven 180°C for 25-30 minutes.
Turn It Upside Down
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Once baked, the rice pudding should have a nice golden skin to it and be fully set.
Allow the cake to cool for 10 minutes.
With a knife go all around the edge of the dish, then place a serving plate over the top and tip upside down. The rice pudding cake should come out nicely.
Best Served Warm
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Now all that's left to do is enjoy a nice warm slice of fancy rice pudding cake.
Bon appétit.