An unusual and sweet 19th century rice pudding dessert.
Ingredients
135gm or 4 1/2oz of sticky rice. I have used medium grain rice.
1 1/4 pints or 600ml water
4 tablespoons of sugar (15ml tablespoons)
1 cinnamon stick
roasted unsalted peanuts
Makes 2 – 3 serves
Method
Put the rice, water, sugar and cinnamon in a saucepan and cook over a gentle heat until all of the water has been absorbed.
Turn off the heat, put on a close fitting lid and leave to cool.
Remove the cinnamon stick.
Rinse some small jell-o (jelly to my non-US viewers) moulds out with water and leave them wet.
Press the rice into the moulds.
Put them in the fridge to set completely.
Put a plate on top of the moud, flip upside down and remove the mould.
Decorate with peanuts.
