Day 7 of the Royal Selangor Get Your Jelly On challenge and I am turning the sunshine on.
It has been a cold and rainy couple of days in Sydney and the best way to cheer oneself up was to tuck into some good old comfort food. The Spanish version of the humble rice pudding (or a Western version of the Asian sago pudding), known to locals as arroz con leche, is one of my favourite treats. This ‘rice with milk’ is simple to prepare, deliciously creamy and sweet with a mesmerising aroma of cinnamon and a hint of lemon zest.
On cold rainy nights I love to eat my arroz con leche warm. Leftovers can generally be chilled and I have been known to serve them with chunks of fresh mango for breakfast. The flavour combination is simply sensational! This time, however, my arroz con leche and mango chunks became the perfect candidate for the Nick Munro jelly mould and a jellified incarnation of the rice pudding which is also popular amongst many of the Asian cultures in its various incarnations.
Event alert: Today is the National Breast Cancer Foundation street appeal day all around Australia, so please donate generously!
Lastly, I just wanted to say thank you to all my new followers and subscribers who have found me on Freshly Pressed yesterday. Welcome. I hope you enjoy the next few weeks of the challenge, the recipes and stories, and do your part for helping raise breast cancer awareness during Pink October too.
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Arroz con leche (rice pudding) and mango jelly
The basic arroz con leche pudding can be enjoyed hot and cold. Leftovers make a great breakfast. Feel free to use less sugar or if you like some stevia instead. You could also use orange peel instead of lemon.
For arroz con leche jelly layer:
- 1/2 cup white rice
- 2 cups milk // or dairy free substitute
- 50g white sugar
- 1/2 cinnamon quill
- 2 lemon zest peels, about 5cm long
- 1 tbsp gelatine
- 2 tbsp boiling water
For mango jelly layer:
- 1 ripe mango, cut into chunks
- 1/4 cup boiling water
- 1 tsp gelatine
To make arroz con leche layer: place rice, milk, cinnamon quill and lemon zest in a medium saucepan. Bring to a boil then simmer, stirring often, for about 20 minutes.
Add sugar and cook for a further 15 minutes, stirring regularly. While the pudding is still hot, remove cinnamon quill and lemon peel. Mix gelatine with a little hot water and add to the rice. mix everything together.
Spoon mixture into moulds leaving about 1cm of space for the mango layer. Allow the rice layer to chill in the fridge for about an hour.
To make the mango layer: mix gelatine with boiling water until it dissolves. Add mango chunks (and juices) and mix. Top the rice layer with the mango jelly, place in the fridge and chill for another couple of hours.
To serve: release jelly from the moulds and serve with some whipped cream, a sprinkling of cinnamon or just on its own.