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Sunday, January 11, 2015

Tamarillo and red wine rice pudding

Another lovely thing to make with tamarillos (I previously shared a deep-fried Brie recipe with tamarillo relish). 
Make a sweet topping with the fruit's flesh and some red wine and use it on a bed of creamy vanilla milk rice. :) A bliss for lazy evenings or nostalgic breakfasts. Enjoy!

Last year: Lemon and condensed milk cream tart.
Two years ago: Authentic carbonara (Italian).
Three years ago: Tuna and clementine creamy spread.
Four years ago: "Lapte de pasăre" (Romanian "bird's milk" dessert, my mom's recipe).

Ingredients (serves 2):

For the milk rice base:
  • 500 ml milk (whole-fat)
  • 50 g sugar
  • a little pinch of salt
  • 1 tablespoon authentic vanilla extract (with ground vanilla seeds in it)
  • 125 g round-grained rice

For the tamarillo topping:
  • 200 ml red wine (for more flavorful results we used Sangria)
  • 1 tamarillo fruit
  • 50 g sugar

To make the rice, bring the milk to a simmer in a pot. Add the sugar and salt and vanilla extract and mix well. Add the rice and let it simmer for 20-25 minutes:

When the rice is soft and the liquid is reduced enough, the rice is done.
To make the topping, cut the tamarillo in half and scoop out its flesh in a small pot. Add the wine and the sugar:

Bring it to a boil while you crush and mix the contents with a fork. After 5-7 minutes when the fruit is softened and the liquid reduced, it's done.
Transfer the rice to serving bowls and top each of them with half of the tamarillo and red wine relish. It's done, dig in! :)

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