I originally intended to use Thai sticky rice for this recipe. My bubble was popped when I couldn't find Thai sticky rice anywhere. I am currently buying some online and I am going to be giddy when it comes in. I ended up using Japanese sushi rice which also has a sticky texture, but any rice will do.
Originally this was a project to find sticky rice for my boyfriend who had it from a friend at work. I thought the idea was brilliant since I'm always one to try new things. Of course this coincided with my Fine Cooking magazine's article on the perfect rice pudding and voila: sticky rice pudding. Of course the sour cream caramel sauce I've been waiting to post would be a perfect pairing but, then again, so would toffee. Toffee sticky rice pudding...rearranged: sticky toffee rice pudding. I had to use a couple resources to come up with the final product: Epicurious, Wikipedia, Nigella Lawson's Feast cookbook, and of course my Fine Dining magazine. But in the end it produced a truly yummy product.
Sticky toffee pudding is a classic British dessert consisting of a sponge cake soaked in toffee sauce and dates and served with vanilla ice cream. It is totally yummy. Rice pudding is usually made with rice, cream, sugar, and vanilla. Combining the two is more like vanilla brown sugar rice pudding with toffee sauce and dates swirled in. I hope you make this sticky toffee rice pudding because...I love you. :) This is one of those recipes you make in your undies and pjs at 11 at night. Don't be picky about ingredients here, the point is to be able to make this without running to the grocery store for special ingredients. It will make itself delicious no matter what you do. If you want to use plain vanilla rice pudding with toffee sauce that would be good too. Just substitute 7 tbl white sugar for the dark brown and omit the dates and toffee sauce using 2/3 cup milk instead.
Sticky Toffee Rice Pudding
makes 6 servings
1 cup dried, pitted dates (or prunes, raisins, currants)
2 cups boiling water
4 cups whole milk (skim/1% milk mixed with half and half or cream is just as good)
1/2 cup white rice such as Japanese or sticky rice (or whatever you have on hand)
3 tbs dark brown sugar, packed
1 tbl pure vanilla extract
2 large egg yolks
2/3 cup toffee sauce, plus more for serving (recipe follows)
whipped cream and toffee chips, for serving
Simmer the dates in the boiling water for about five minutes. Remove from the heat and let sit another five minutes. Drain the soaked dates, squeezing out any excess liquid, chop finely, and set aside.
In a large saucepan mix together the milk, rice, brown sugar, and vanilla and bring to a boil over medium heat. Reduce heat and simmer for about 20-25 minutes or until the rice is tender, stirring frequently but gently. Remove from the heat.
In a medium bowl whisk the egg yolks until smooth. Whisk in about one cup of the hot rice mixture 1/4 cup at a time until the egg yolks are tempered, you should not see any scrambled bits here. Pour the egg mixture back into the pan and mix until combined. Add the dates and 2/3 cup toffee sauce and mix until combined. Put the pan back over medium heat and cook, stirring constantly, until the mixture reaches a boil. Remove from the heat. If at any time the mixture seems too loose, do not worry. It will thicken to the perfect consistency in the fridge.
After removing from the heat transfer the pudding to a seperate bowl and cover immediatly with plastic wrap to prevent skin from forming. Chill in an ice bath before moving to the fridge (a larger bowl filled with ice works fine for this). Top with chilled toffee sauce, whipped cream, and toffee chips.
3/4 cup plus 1 tbl dark brown sugar, packed
2 tbl corn syrup, preferrably dark
3/4 stick or 6 tbl salted butter
2/3 cup heavy cream
In a saucepan combine the sugar, syrup, and butter on medium heat, stirring constantly, until the mixture reaches a boil. Let bubble away for a few minutes before adding the cream. Cook for another 2-3 minutes or until the sauce is thick, sticky, and glossy. Transfer to a seperate bowl and cover immediatly with plastic wrap. Chill.
Rice pudding adapted from Fine Cooking magazine, Toffee sauce adapted from Nigella Lawson's Feast