I’ve been using Demerara sugar for quite a few years to sweeten my tea and to add sparkle to cookies, but until this week when I was fact checking a chef’s manuscript, I had never thought about this ingredient’s name. As it turns out, Demerara should always be capitalized since it is the name of a place. This coarse-textured, dry sugar is named after one of the three counties in Guyana, South America where it and rice are the main cash crops.
So, in honour of the good land of Demerara, I offer you this rice pudding recipe that combines its two main crops in a delicious dessert. Enjoy!
Ginger-Lime Rice Pudding
1 1/2 cups (375 mL) milk
2 eggs, beaten
1/3 cup (75 mL) whipping cream
1/4 cup (50 mL) granulated sugar
3 cups (750 mL) cooked short grain rice
1 tsp (5 mL) ground ginger
2 tbsp (30 mL) fresh lime juice
3/4 cup (50 mL) brown sugar
3 tbsp (30 mL) cold butter, finely diced
Whisk milk with eggs, sugar and whipping cream in the top of a double boiler. Cook, stirring, for 10 to 15 minutes or until thickened enough to coat the back of a spoon. Stir in ginger and lime juice.
Preheat oven to 350 F (180 C). Stir rice into custard and transfer to 8-inch (22-cm) casserole dish. (Recipe can be prepared to this point, covered and refrigerated for up to 24 hours.)
Cover tightly and bake in preheated oven for 30 minutes or until heated through.
Sprinkle brown sugar evenly over top of pudding and dot with butter. Broil for 3 to 5 minutes or until bubbly and golden. Makes 8 servings.
Tip: For optimum texture, undercook rice slightly before assembling pudding.