Doctor's Review: Medicine on the Move

December 14, 2017

© Stacy Newgent

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Gingered brown rice pudding with plum conserve

Many people eat brown rice because of its nutritional benefits, but those little pearls also have a pleasantly chewy texture when cooked, and their flavour is sweet and nutty. Here, that nuttiness is accentuated with fresh ginger’s gentle heat. The plum conserve is juicy and sweet, and plays deliciously with the spicy warmth of the ginger.


3½ c. (875 ml) 2 percent or whole milk
¾ c. (180 ml) short-grain brown rice
½ tsp. (2.5 ml) salt
1 2-inch (5-cm) piece fresh ginger, unpeeled and cut into thick coins
¼ c. (60 ml) packed dark brown sugar
2 large egg yolks
1 tsp. (5 ml) pure vanilla extract

Combine ½ cup (125 ml) milk with 1 cup (250 ml) water in a lidded 3-quart (3-L) saucepan and bring to a boil over high heat. Stir in the rice and salt, and bring back to a boil. Cover and turn the heat to low. Cook for 40 minutes, or until the rice is tender and sticky.

Remove the lid and stir in the remaining 3 cups (750 ml) milk, along with the ginger and sugar, and bring to a simmer over medium-high heat. Cook, uncovered, stirring frequently, for 15 minutes, or until the pudding has a soupy consistency.

In a separate small bowl, whisk the egg yolks. Stir in 1 cup (250 ml) of the cooked pudding to temper the egg yolks, and slowly pour this back into the pan. Cook for an additional 3 to 5 minutes, until the pudding thickens a little more and looks glossy. Turn off the heat and stir in the vanilla.

Remove the ginger coins. Transfer the pudding to a serving dish or individual cups and serve warm or at room temperature with plum conserve (recipe follows). Makes 3 cups (750 ml) or six servings. Gluten-free.

Plum conserve

Plums are often underrepresented in desserts. Here, their dark juiciness is complemented by golden raisins, ginger and a little nip of rum.

1 lb. (450 g) ripe red or black plums
1 c. (250 ml) sugar
1 c. (250 ml) golden raisins
1-in. (2.5-cm) piece fresh ginger, peeled and cut into thick coins
pinch salt
2 tbsp. (30 ml) rum (optional)

Stone the plums and roughly chop them into pieces about 1 inch (2.5 cm) to a side. Mix with the sugar, raisins and ginger in a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer for 15 minutes, stirring frequently.

When the sauce has reduced slightly, remove the pan from the heat and stir in the salt and rum, if using. Transfer to a lidded container and refrigerate for up to 1 month or freeze for up to 1 year. Serve at room temperature or heated to lukewarm in the microwave or on the stovetop. Makes 4 cups (1 L).

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