Coinciding with The Other Palace’s run of Toast – a stage adaptation of Nigel Slater’s best-selling memoir – the theatre’s resident restaurant, The Other Naughty Piglet, is serving a modern take on Nigel’s mother’s ‘surprisingly good’ rice pudding referenced in the show.
Created by Joe Sharratt, Director and Head Chef at The Other Naughty Piglet, the recipe strives to capture the flavours and nostalgia familiar with the dish, served chilled and accompanied by a scoop of homemade ice cream. The dessert will be available throughout the show’s entire run at The Other Palace, ending on Saturday 3rd August.
Ingredients
For the rice pudding
Pudding rice, 65g
Double cream, 250g
Milk, 300g
Egg yolks, 2
Caster sugar, 50g
For the cinnamon crunch
Soft brown sugar, 50g
Caster sugar, 50g
Ground cinnamon, a large pinch
For the rhubarb sorbet
Raw fresh rhubarb, 500g
Liquid glucose, 50g
Caster sugar, 75g
Method
“For the rice: Cook the rice with the cream and milk until the rice is soft and has absorbed most of the liquid. You will think there’s too much liquid and it will never thicken up but don’t worry – it does! It should take about 20 – 25 mins.
“Separately whisk together the egg yolks and sugar until pale and mousse-like. Take the rice mix off the heat and whisk in the egg yolk/sugar mix. Put back on the heat and cook gently for 8-10 minutes until it has thickened up and has a custard-like consistency. Pour the mix into a suitable container, cling film and refrigerate for a good couple of hours.
“For the crunch: Caramelise the caster sugar in a thick bottomed pan, and when dark, bubbling and almost burnt, take off the heat and stir in the brown sugar and cinnamon powder. Pour this mix on to a sheet of baking paper and leave to harden. When hard and cold, break in to small pieces and blend in a food processor until fine. This burnt sugar powder keeps best in an airtight container in the freezer.
“For the sorbet: Cut the rhubarb into smallish pieces, give it a good wash, and combine with the two different sugars and then place in a roasting tray. Cover with tin foil before baking in the oven at 180 degrees for 25 minutes. Blend everything in a food processor until smooth, and then churn in an ice cream/sorbet maker.
“To serve: Dollop some of the chilled rice into a bowl of your choice. Sprinkle the burnt cinnamon sugar on top – a nice even layer, if possible. Using a small blow torch gently melt this sugar layer – giving a ‘crème brûlée’ style topping. It also resembles the burnt milk skin that sits on top of my mother’s rice pudding! Serve with a scoop of rhubarb sorbet on top.”
Further information on The Other Naughty Piglet can be found here.
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Ingredients
For the rice pudding
- 65 g Pudding rice
- 250 g Double cream
- 300 g Milk
- 2 Egg yolks
- 50 g Caster sugar
For the cinnamon crunch
- 50 g Soft brown sugar
- 50 g Caster sugar
- Ground cinnamon a large pinch
For the rhubarb sorbet
- 500 g Raw fresh rhubarb
- 50 g Liquid glucose
- 75 g Caster sugar
Instructions
For the rice
- Cook the rice with the cream and milk until the rice is soft and has absorbed most of the liquid. You will think there’s too much liquid and it will never thicken up but don’t worry – it does! It should take about 20 – 25 mins.
- Separately whisk together the egg yolks and sugar until pale and mousse-like. Take the rice mix off the heat and whisk in the egg yolk/sugar mix. Put back on the heat and cook gently for 8-10 minutes until it has thickened up and has a custard-like consistency. Pour the mix into a suitable container, cling film and refrigerate for a good couple of hours.
For the crunch
- Caramelise the caster sugar in a thick bottomed pan, and when dark, bubbling and almost burnt, take off the heat and stir in the brown sugar and cinnamon powder. Pour this mix on to a sheet of baking paper and leave to harden. When hard and cold, break in to small pieces and blend in a food processor until fine. This burnt sugar powder keeps best in an airtight container in the freezer.
For the sorbet
- Cut the rhubarb into smallish pieces, give it a good wash, and combine with the two different sugars and then place in a roasting tray. Cover with tin foil before baking in the oven at 180 degrees for 25 minutes. Blend everything in a food processor until smooth, and then churn in an ice cream/sorbet maker.
To serve
- Dollop some of the chilled rice into a bowl of your choice. Sprinkle the burnt cinnamon sugar on top – a nice even layer, if possible. Using a small blow torch gently melt this sugar layer – giving a ‘crème brûlée’ style topping. It also resembles the burnt milk skin that sits on top of my mother’s rice pudding! Serve with a scoop of rhubarb sorbet on top.
