Grains

Toasted Rice Blancmange

by:
January 10, 2013
Author Notes

Inspired by one of the courses during a very special meal at Nuno Mendes' restaurant Viajante in London and reminiscent of what I imagine Christina Tosi's Cereal Milk concoctions must taste like this is a light desert, similar in texture to a Panna Cotta, but made with milk only and set with gelatine. The milk is infused with toasted rice and is a perfect accompaniment to dried fruit compotes. —Sophia R

  • Serves 2
Ingredients
  • 60g rice, uncooked
  • 250ml full fat milk
  • 2g leaf gelatine
  • 2-3 tablespoons sugar, to taste
In This Recipe
Directions
  1. Start by toasting the rice in a dry pan over medium heat. It should take ca. 3-5 minutes for the rice to turn a nutty brown and start smelling similar to popcorn. Be careful not to burn the rice to avoid your blancmanger tasting bitter.
  2. Soak the gelatine in a small glass with plenty of cold water.
  3. Pour the milk over the toasted rice and add sugar to taste.
  4. Once the milk has infused for ca. 30 minutes, strain it and place in a small sauce pan over medium heat. Add the gelatine (without the soaking liquid) and slowly heat the mixture – you want to heat it just enough to help dissolve the gelatine, but not bring the mixture to boil.
  5. Let the milk mixture come to room temperature. Pour into 2 small ramekins and let set in the fridge, for ca. 5 hours at least.

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  • Julianne M. Ravely
    Julianne M. Ravely
  • Sophia R
    Sophia R
Review
Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients. Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?