Sunday, 31 July 2011

Rice Pudding

This is one of those desserts that in my mind is worth making rather than buying in a can. My theory is this, give a man a can and he eats for one day but teach him how to make rice Pudding and he eats for a lifetime!

Serves 4

100g Pudding Rice
75g Sugar
600mls Full fat milk (or 400ml Can Coconut Milk plus 200ml full fat milk)
Vanilla Extract

Place the rice in a sieve and rinse under cold water until the water runs clear.

Place all the ingredients into a small milk saucepan or similar and bring up to the boil, reduce the heat to a simmer. Stir occasionally to make sure the rice doesn't stick to the pan, cook for about 1 hour.

Serve at room temperature with a splash of cream, fresh fruit, fresh grated nutmeg or chocolate chips.

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