Wednesday, 20 January 2016

Stove Top Rice Pudding

It looks beautiful out in the garden at the moment. The frost has painted all the plant and trees and as long as you don't have to go anywhere it's lovely.

I took a quick walk down to the river ..... to take a few pictures and to grab some fresh air whilst the car defrosted before I headed off to work.

On a cold and frosty day - just like the ones we are getting at the moment - a warm and comforting pudding is sometimes all we need to chase those chilly days away. Last night I treated myself to one of my favourite puddings - a hot bowl of rice pudding.

This is one of those dishes that you can make in numerous ways. If I'm making it on a Sunday, to follow the roast, I would cook it in the oven - dotted with butter and nutmeg to form a rich spicy crust on top. Some recipes call for the rice to be cooked before pouring over sweetened milk or cream, others suggest cooking it in a slow cooker but I have just two recipes - the oven one and the simple stove top one.

Recipe - More than enough for 4

70g pudding rice
2 pints full or half fat milk
The seeds from half a vanilla pod or a teaspoon of vanilla paste
7oz caster sugar

Cream, jam, stewed fruit and/or chopped almonds are optional.

Simply place the rice, vanilla, milk and sugar in a pan and bring to the boil. Stir to dissolve all the sugar then lower the heat to a simmer and allow to cook, uncovered, for 30 minutes.

If your feeling a little nutty, you can split a few almonds and add them to the pan - it's a danish thing that works really well.

After 30 minutes the rice will have cooked through and the milk will have evaporated into a thick, creamy sauce. If you want it richer you can add a little double or clotted cream.

Simply serve the rice into warmed dishes and top with some jam or stewed fruit. I like to choose red jams or fruit because the contrast of colour.

Keep warm on this chilly morning
Love Lizx

 Rice pudding