John Myers
Tonka-Bonka Rice Pudding
The perfect tonka-bonka rice pudding recipe with a picture and simple step-by-step instructions.
- 1 Cup Rice pudding
- 1 glass 150-200Ml Weisswein
- 300 ml Milk
- 2 tsp Sugar
- 1 tbsp Butter
- 3 tsp Muscovado sugar – normal sugar is also possible
- 1 Pc. Vanilla pod approx. 3-4cm
- 1 Pc. Cinnamon stick about 1cm
- 2 Pc. Peach small, alternatively a large / normal one
- 1 Pc. Tonka bean
- 1 pinch Cardamom spice
- Water
- Peach and spice sauce A small saucepan is filled with: the peaches (cut in half, peel and stone stay on), the piece of cinnamon stick, the tonka bean (ground 1 pinch, then boil the bean with it), pulp of the vanilla pod, the muscovado sugar and the pinch Cardamom. The whole thing is filled up with about 50-80ml of water and a shot of wine, so that the bottom is about 1cm covered. Now simmer on medium heat for about 5-10 minutes until the peaches are soft (but not too soft, they shouldn’t be overcooked yet!). Then take off the heat, take out the cooked tonka bean, peel off the peach, remove the pulp from the stone and put back into the sauce, then set aside. Boil the rice pudding: Melt the butter in a saucepan, toss the (scraped empty) vanilla pod in it. Then add the rice, and from now on: stir well. Add a dash of wine and stir until the rice has absorbed most of the liquid. Then another shot, and keep stirring. This is exactly how it goes with the milk, and always stir, stir, because this is the only way to make the rice creamy. As soon as all the liquid is in the pot, let the rice simmer on a very low heat and remove the vanilla pod. If necessary – or probably – a little milk or water must be added until the rice has exactly the desired consistency. Finally add about 3/4 of the peach-spice sauce, remove from heat and let rest for a moment. Put 2-3 pieces of peach into each of the glasses at the bottom, then a layer of rice, then again peach with a bit of the sauce, again rice, and on top again a layer of fruit. Can be eaten cold or warm!
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