400g
evaporated milk made up to 600ml with cold water
knob of
butter
1 small
fresh pineapple
2 crisp
eating apples
10ml lemon
juice
Method :
Preheat the
oven to 300F, Gas 2. Put the rice in a sieve and wash thoroughly under
cold water. Drain well and put into a lightly greased soufflé dish. Add
30ml sugar and the salt to the dish. Pour on the diluted evaporated milk
and stir gently. Dot the surface of the rice with butter and bake for 2
hours, then leave to cool for 30 minutes. Meanwhile, peel, core and
slice the apples and pineapple, then cut the pineapple into chunks. Toss
the fruits in lemon juice and set aside. Preheat the grill and sprinkle
the remaining sugar over the rice. Grill for 5 minutes until the sugar
has caramelized. Leave the rice to stand for 5 minutes to allow the
caramel to harden, then serve with the fresh fruit.
Traditional
puddings are enjoying a renaissance and here rice pudding is given a new
twist with a crunchy caramel topping and a refreshing fruit
accompaniment.
