So work recently took rice pudding off the menu and I am gutted. I had never really eaten rice pudding as a child, so when introduced to it at 19 years of age, I freaked out. It's AMAZING - and therefore, something I wanted to share with you all. Let's get right to it.
40g Butter
100g Short Grain Pudding Rice
60g Caster/Granulated Sugar
1L Whole Milk
284ml Double Cream
One Vanilla Pod, Split Lengthways
Half a Nutmeg, Finely Grated
Pinch of Salt
METHOD
Heat a heavy based non stick pan over a low to medium heat and melt the butter slowly. When melted, add your short grain rice and combine the two over a medium heat for around two minutes, until all the rice grains are coated in the melted butter and glossy. Add your sugar and stir until the crystals are melted and the rice becomes sticky and the whole mixture is slightly thicker. Add all of your milk, the split vanilla pod, grated nutmeg amd pinch of salt. Stir over a low heat until the rice has absorbed a large proportion of the milk, then add your double cream. Lower the heat and stir until the rice has fully cooked, and the pudding has thickened.
Serve warm with a spoon of your favourite jam or compot. Enjoy.
For more winter warmers, subscribe so you never miss a post!
Happy December,
Christina x
No comments