Butter and line the base and sides of a round 23cm springform cake tin. Leave the rice to cool, stirring occasionally, for about an hour, until it is lukewarm, then remove and discard the vanilla pods. It will seem as if there is still a lot of liquid, but the rice will continue to absorb it as it cools.
As soon as it starts to simmer, turn down the heat to medium-low and simmer, stirring regularly, for 25 minutes, until the rice is cooked and the milk is thick and creamy.
#Tamarind cashew recipes skin#
Prep 10 min Cook 1 h r 5 min Cool 2 h r 30 min Serves 8ġ litre whole milk 200 ml double cream 200g arborio rice 2 vanilla pods, split, seeds scraped out and pods reserved 2 lemons, skin finely shaved to get 10 strips 1 small orange, skin finely shaved to get 4 strips 175g caster sugar Salt Butter, for greasing 5 eggs, 2 whole, the rest separated to get 3 yolks (save the whites for another use – I’ll be doing a column on using up egg whites next month, so watch this space) 2 tsp tapioca starchĬombine the first six ingredients in a large saucepan, add 110g sugar and a third of a teaspoon of salt, and bring to a simmer on medium-high heat, stirring every now and then. It’s best served at room temperature, so if you’ve made it in advance and kept it in the fridge, take it out an hour or so before serving, so it’s not chilled. In this version, Basque cheesecake meets rice pudding, in which a creamy, fragrant rice cake is soft set and scorched on top. This is inspired by the sweet rice cakes so popular in northern Italy.
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