Vanilla rice pudding

Ingredients (serves 6 to 8):
1 cup water
A pinch of salt
1/2 tbsp butter
1/2 cup Arborio rice
2 cups FairPrice Fresh Milk or FairPrice High Cal Milk
4 tbsp sugar
1 tsp vanilla extract
1/8 tsp ground cinnamon

Method:
1. Bring water, salt, and butter to a boil in a medium saucepan.
2. Add the rice, return to a boil, then reduce the heat to the lowest setting. Stir occasionally and cook until the rice has absorbed the water but is still firm to the bite, about 15 minutes.
3. Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and simmer over medium-low heat until the rice absorbs most of the milk and the mixture starts to get thick and silky, about 10 to 15 minutes.
4. Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until it cools and sets.

Tips:
Recipe uses FairPrice’s High Cal milk and Fresh Milk ($2.75 for a 1-litre carton) available at all FairPrice supermarkets.

This recipe for rice pudding is a wonderful way to use leftover milk in the fridge.

You can top it with fruit such as chopped strawberries or peaches, or substitute them with others like chopped plums or a few spoonfuls of fruit jam.

Recipe source: Today newspaper (9 Oct 2008)

Hot cross buns

Ingredients (makes 12):
50g caster sugar, plus 1 tsp
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
Zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted

For the glaze:
2 tbsp sugar
2 tbsp water

For the crosses:
80g plain flour
2 1/2 tbsp water

Method:
1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This is referred to as “hand-hot” water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy head, as with beer (about 5 to 10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6 to 8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour (or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion (You may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat your oven to 220 deg C. To make the crosses, mix the flour and the water in a bowl, then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warm, with butter.

Tips:
Recipe uses FairPrice High Cal Milk ($2.45) available at all FairPrice supermarkets.

Recipe source: Today newspaper (20 Mar 2008)

Cherry crumble cake

Prep: 20 minutes
Cook: 60 minutes

Ingredients (serves 8):
80g soft brown sugar
150g plain flour
2 tsp ground cinnamon
100g QBB Ghee, chilled
100g QBB Ghee, room temperature
60g butter, room temperature
230g caster sugar
2 large eggs, beaten
1 tsp vanilla essence
1 tbsp lemon juice
Zest of 2 lemons
1/4 tsp salt
300g self-raising flour, sifted
200ml light sour cream
400g fresh cherries or 300g fresh raspberries, pitted

Method:
1. Preheat oven to 180 deg C.
2. Line the base of a 20cm spring form tin with non-stick paper and grease the sides.
3. Place the first 4 ingredients in a mixing bowl. Rub in the ghee until the mixture resembles coarse crumbs. Keep refrigerated.
4. Cream second portion of ghee, butter and sugar in large mixing bowl until light and fluffy.
5. Add eggs, a little at a time, beating well after each addition.
6. Add the vanilla essence, lemon juice, lemon zest and salt. Beat very well.
7. Add the flour and the sour cream into the ghee mixture. Begin and end with the flour. Mix well.
8. Place the batter in the prepared tin. Sprinkle with the cherries.
9. Crumble the prepared cinnamon-mix topping on the cherries to cover it.
10. Bake for approximately 60 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in the centre comes out clean.
11. Remove pan from oven and cool thoroughly before cutting.

Tips:
For decorative purposes, dust the cake lightly with sifted icing sugar if desired.

Recipe source: Lifestyle magazine (Aug 2006)