Rice pudding nz is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.
It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit.
The name is pronounced /pævˈloʊvə/ or /pɑːvˈloʊvə/, unlike the name of the dancer, which was /ˈpɑːvləvə/.
The dessert is believed to have been created in honour of the dancer either during or after one of her tours toAustralia and New Zealand in the 1920s.
The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.
The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.
It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.
Rice pudding is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue.
Rice Pudding is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, andstrawberries.Factory-made pudding can be purchased at supermarkets and decorated as desired.
A commercial product is available that includes pre-mixed ingredients for baking the meringue shell, requiring only the addition of water and sugar.
The pudding has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, in contrast to meringue which is usually solid throughout.
It has been suggested the addition of cornflour is responsible for the marshmallow centre, although it has been debated that the cornflour is just another egg white stabiliser in addition to the acid.
The consistency also makes the pudding significantly more fragile than meringue. Because the pudding is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.
Leftover decorated pudding can be refrigerated overnight, but the dessert will absorb moisture and lose its crispness.
Undecorated pudding can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready
Rice pudding first made its way West by way of India.
While used as a thickening agent rather than ingredient in most recipes, Cooks eventually came to see its potential beyond that of medicinal use or starch.
Writers at The Food Timeline offer that “Rice pudding was a popular dish during Shakespeare’s time. The Bard himself alludes to it’s making at a celebratory feast in A Winter’s Tale.
Rice pudding nz is a classic dessert that's perfect for warming a wintry evening. With just one basic recipe to follow, you can be creative with flavours. Try a vanilla-hued pudding topped with crushed ginger biscuits.
1 cup arborio rice
4 cups milk
1/2 cup caster sugar
1 vanilla bean, split and seeds scraped
1 Place the rice, milk, sugar and vanilla in a medium saucepan over high heat and bring to the boil.
2 Reduce heat to low, cover, and cook, stirring occasionally, for 25-30 minutes or until rice is tender.
Vanilla and ginger crumble rice pudding
1 x quantity basic rice pudding
1 tsp ground ginger
1/4 cup maple syrup
12 store-bought ginger biscuits, crumbled
1 Follow the basic rice pudding recipe, adding the ginger with the rice. Drizzle the cooked pudding with maple syrup and top with the ginger biscuit crumble to serve.