A taste of childhood… but actually better than I remember! It’s so easy to make, lovely with cows milk or soya milk. Try different flavourings and extra’s such as adding raisons, or almonds, or using it as a bed for poached fruit. There are many variations on the rice pudding recipes, but this is a great one to start with…
Ingredients
200g (7oz) Italian risotto or pudding rice or sticky rice
350ml (12oz) water
up to 1 litre (1 three quarter pints) milk (or soya)
175g (6oz) sugar or to taste
zest of half a lemon (optional)
vanilla essence (optional)
method
put the rice in a large pot with the water. Bring to the boil and simmer, covered for about 5-6mins, or until the water is absorbed. Keep an eye on it, and stir so that the rice doesn’t stick to the bottom of the pan.
Add half to three quarters of the milk, bring to the boil and simmer on a very low heat for 30-40 mins, or until the rice is very soft and the milk almost absorbed (if this happens to quickly add the rest of the milk) stirring occasionally so the rice doesn’t stick. Stir in the sugar and the lemon zest and a vanilla essence to taste. Cook for a few mins longer. Serve hot or cold.
Illustration © Lois Blackburn please visit www.loisblackburn.co.uk for more.
1 comment:
I love rice pudding! I usually put 2oz of rice in a pyrex dish, add a pint of milk and put in a slow oven for an hour or two! You can add sugar, raisins, honey, chopped up apple, cloves, cardamon, whatever, to sweeten it up. For a special treat add a spoonful of mascapone!
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