Crazyweed's Red Beet Rice Pudding
A wonderful Canmore chef, Jan Hrabec, serves up her customary spice-based fare in this complex pud with orange, coconut and garam masala, vanilla bean ice cream and beetroot chips.
2 c. basmati or arborio rice
3 c. beet juice (from canned beets)
6 c. whipping cream
1/3 c. sugar
1 T. garam masala (from Asian groceries)
1 T grated orange zest
1/2 t. kosher salt
2 T. coconut cream
2/3 c. finely diced ginger in syrup (available at specialty food stores)
vanilla bean ice cream for garnish
beet chips for garnish (recipe follows)
Rinse the rice three times in cold water. If you are using basmati rice, cover it with cold water and let it soak for 20 minutes before proceeding with the recipe. Drain the rice, put it in a medium saucepan and add the beet juice. Cook over medium-high heat until all the surface liquid is absorbed by the rice. Turn the heat down to low, cover the pan tightly and cook for 15 more minutes. Remove the rice from the heat and let it sit while you prepare the rest of the recipe.
In a slightly larger saucepan, combine the cream with the sugar, garam masala, orange zest, salt and coconut cream. Simmer the mixture briefly and add the rice, stirring gently to combine. Fold in the diced ginger in syrup. Let the rice pud cool to room temperature. Serve warm, at room temp or chilled. Top with a scoop of ice cream and garnish with beet chips. Serves 12 to 16.
1 c. red wine vinegar
1 c. sugar
1 c. water
2 medium peeled beets
Preheat the oven to 150°F. In a medium saucepan, combine the vinegar, sugar and water, bring to a boil, stirring to dissolve the sugar. On a mandolin, slice the beets paper-thin and add to the liquid. Simmer for 2 minutes, remove the pan from the heat and let stand with the beets in the liquid for 5 to 10 minutes. Remove the beet slices from the liquid and place on a parchment- or silpat-lined tray, with slices close to one another, but not touching. Place in the oven to dry for 10 to 12 hours. Remove carefully and transfer to a cooling rack.