Flavours and more
Most times in my life, I ate homemade rice pudding made by my grandmother. Unfortunately, she hasn’t been with us for a long time now. With her passing, homemade rice pudding had gone, too.
Sometimes I reminisce about the flavour of that homemade rice pudding and I wish to make it and satisfy my senses.
Living in France, the French taught me how it is still possible to keep tradition. Tradition of small crafts, small manufacturers with unique products and traditional dishes and pastries.
In France, rice pudding is very important so it’s easy to find it in stores. I didn’t make it for myself, but I often bought it (it was so good that I became obsessed with one creamy rice pudding with a rich vanilla flavour).
This creamy one was an inspiration for this mango rice pudding, and the scent took me back to the time of my grandma’s rice pudding.
As the years go by, we reminisce about things and events from childhood, evoke memories and want to return the scents of the time. Are we actually trying to bring back our youth and moments of happiness with this? The times we were carefree, or so it seemed to us. But somehow, this feeling exists within all of us, doesn’t it? Tell me I am not alone in this.
Mango rice pudding
The tastiness and creaminess of rice pudding depends mostly on the quality of ingredients you use. Rice pudding can be made from low fat milk, some other type of rice, vanilla flavour, but it can’t be as good, creamy and tasty if you are going to economize on the quality.
This is why this rice pudding is made from 35% fat sweet cream, two vanilla pods, round grain rice and ripe mango. If you put white chocolate to melt in the warm, cooked rice pudding, you will get a true bomb.
Th first thing you should make is mango puree. For that, you will need a couple of ripe mangoes, I would say 3-4 on average. But, there is a substitute for that, too. The one I used is of very good quality and I came across it in the kitchens of French restaurants.