Rice Pudding Terrine

I dont know what it is about Rice Pudding but it is a seriously great comfort food. I make it slightly differently each time and yet it always comes out fantastic. A while ago I experiemented with every sort of rice I could lay my hands on andfound his to be a version that when served cold it was just as good. The secret is in not rinsing the rice first. This serves 6 x 1 inch thick slabs.



Ingredients
15 grams butter melted
1/2 cup good sushi rice
1 pinch salt
60 grams white caster sugar
20 grams dark muscavado sugar
splash vanilla essence
500 mls milk
360 mls single cream

Method

Preheat oven to 200 degC.

To a buttered silicon loaf tin, add the sushi rice and barely enough water to cover. Roast for about 10 minutes or until all the water has been absorbed. Next add the sugars and salt and stir, combining thoroughly. The heat from the rice with slowly melt the sugar and make sure all the grains are well coated.

Reduce oven to 150 degC.

Carefully add the milk and cream and vanilla and stir the grains through the milk. Return to the oven and bake for about 30 minutes, give a good stir and then stir about every 15 minutes after that, checking a few grains for doneness, and making sure the grains are reasonably well distributed.

When the grains have lost their bite and the mix is starting to colour and a skin form on top. Return to the oven for another 15 minutes and then remove to cool.

Once cooled sufficiently, pop in the fridge and allow to cool completely.

Serve by slicing off lengths and serve with pouring cream and some sort of fruit. Preferably something roasted.