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Rice pudding, Prescriptions, Any category, Any kitchen, Pastries and desserts, British cooking, Pudding

Ingredients portion 6

Krasnodar rice 300 g

Milk 400 ml

Cream 200ml

Lemon zest 6 tablespoons

Cane sugar 100 g

Turmeric 1 teaspoon

Cognac 50 g

Cooking instructions 50 minutes

1 Mix the zest with the sugar, milk, turmeric, brandy and cream, pour the rice into the mixture and simmer over a low heat.

2 When the rice is three-quarters done, put it into the moulds, seal the moulds with foil on top and place in the oven preheated to 150 degrees for half an hour.

3 Take out, chill and serve with a shot of limoncello. Or a cup of tea. Or with some blended strawberries.

Banana muffin with sultanas and almonds

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .