Rice pudding

Rice pudding

SERVES 4 // HANDS-ON 5 min // HANDS-OFF 20 min

INGREDIENTS
250 ml rice, cooked [Ed’s note: Normal, medium-grain white rice is the perfect choice, as it has just the right amount of starch to make the pudding thick and creamy]
500 ml milk
250 ml cream
250 ml raisins
60 ml sugar
2 tbsp butter
1 tsp orange zest
1 tsp vanilla essence
Generous pinch nutmeg
Generous pinch salt
Honey, to serve
Chopped almonds, to serve
Cinnamon, to serve

METHOD
1. Place all of the ingredients (except for the honey, almonds and cinnamon) in a large pot.
2. Bring to a simmer, then leave to cook for 20 minutes, until rich and creamy.
3. Serve the pudding warm with a sprinkle of cinnamon, a drizzle of honey and some chopped almonds.

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