I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 14 May 2016

Baked Rice Pudding with Raspberry Sauce.



Baked Rice Pudding with Raspberry Sauce.

Never in the case of delicious puddings was so much enjoyment had by so many, to so few preparatory minutes.

Serves 3.

In a 1.5 litre capacity ovenproof dish, put in
-100g pudding rice,
-300ml double cream, 
-600ml whole milk,
-60g caster sugar,
-1tsp vanilla bean paste,
-1/2tsp ground cinnamon 
-pinch of salt.
Stir to combine.

Bake in 160c fan forced oven for 1.10 hours.
Leave to stand for 15 minutes before serving.
   
   Raspberry Sauce.
In a saucepan, put in
-100g frozen raspberries, with
-1tbsp water,
-1tbsp casters sugar.
Leave to simmer on low heat until softened.



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