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Jasmine Scented Rice Pudding with Mango Puree
A little twist on the origonal. If you've got time add the raspberry puree for extra colour and va-va-voom

Serves 4

Recipe Ingredients
For the rice pudding:
55g / 2oz pudding or short grain rice
570ml / 1 pint milk
55g / 2oz butter or margarine
2 Tblsp sugar
1 jasmine teabag
1 Tsp vanilla essence
4 cardamon seeds
1 lime, zest and juice of
1/8 Tsp salt

For the mango puree:
1/2 mango
1 Tblsp sugar
1 Tsp lime

For the raspberry puree:
85g / 3oz raspberry
1 Tsp sugar
1Tblsp water

Mise-en-Place:
Weigh the ingredients
Peel and roughly chop the mango, zest and juice the lime. Break the cardamon pods open with the flat of a knife to release the seeds and flavour.
Prepare a double boiler

Method:
Place all the rice pudding ingredients in the first saucepan, place over a medium heat and bring to a simmer
Transfer the saucepan to the double boiler
Cook for 30-45 minutes
(Stir every 15-20 minutes)
The rice is done when it is soft, swollen and all the liquid has been soaked up and thickened
Check seasoning, remove the teabag and cardamon pods

Make the mango puree:
Blend all the ingredients together to form a thick puree

Make the raspberry puree:
Blend all the ingredients together to form a thick puree

Serve the rice pudding with the two purees

Adjust:
Too thick: Thin with a little hot milk or cream
Too thin: Continue cooking
Too bland: Make a 1/2 cup of very strong jasmine tea add this to the rice / or add more vanilla and lime

Presentation:
In a small glass or ramekin:
Add a layer of raspberry puree
Add the rice pudding
Top with a layer of mango puree

Chef Tip: No double boiler?
To make your own place a smaller saucepan inside a larger pan. To seperate the two pans place a baking ring or ramekin inside the large pan. Pour hot water in between the two saucepans so that it comes at least 1/3 of the way up the exterior side of the smaller pan
Place over a medium heat
From time to time top the water level up to prevent the double boiler from boiling dry

Chef Tip: To prevent a thick skin from forming over the rice either scatter over a layer of sugar (a skin will still form but as it largely compromises of sugar it will dissolve when stirred)
Or place a layer of cling film directly onto the rice pudding's surface which will prevent oxidisation

Science behind the dish: Short grain rice contains greater amounts of starch than longer varieties. As the pudding is cooked these starch granules begin to gelate (swell and soak up liquids) and also begin to unravel to form long chains of molecules that entangle with other unraveled molecules to form a net that not only traps and slows the passage of liquids but forms a meshwork binding other starch globules into a larger mass