From Rice to Riches
Blog Entry: Monday 20 Apr 2009
Before dishing out his rice pud recipe and revealing a rice technique which has apparently changed his life, Hugh gives a fascinating history of the humble grain, which was many years ago extremely rare and expensive.
‘Once upon a time, the humble rice pudding was a very grand dish indeed,’ he says. ‘In those times, the word “ambrosia” was apt; it meant “food of the Gods”, not “tinned for sale in a corner shop near you”.’
Hugh makes rice the star of the show, discussing its different varieties and the best ways to cook it. His buttery, creamy Rice Pudding enhanced with fresh vanilla and lemon is easy to make and a deliciously traditional way to celebrate St George’s Day.
In addition to the pud, Hugh also gives ricey recipes for Arancini with arrabiata sauce, which ingeniously gives new life to leftover risotto, as well as buttery fish Kedgeree. See the full article The white stuff at the Guardian online.
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