I noticed from your comments on my last post quite a few of you enjoy rice pudding as much as we do. So I thought you might like the recipe for my quick creamed rice pudding. The recipe serves four but you can alter the quantity to serve more people.
creamed rice pudding
100g pudding rice
500ml full cream milk
100ml fresh cream
1 tsp vanilla essence
1 tbsp golden caster sugar
Combine all the ingredients in a saucepan and cook slowly over a medium heat for 15-20 minutes, stirring regularly. You will know it is ready when the liquid has mostly disappeared and the rice is soft.
The recipe lends itself very well to change. When making it I always measure the quantities of rice and liquid but add the sugar and vanilla to taste. We like it with more vanilla and less sugar. You can alter it to suit.
A little warning. It does need a watchful eye as it can catch and burn if left too long.
The berry sauce is easy to throw together. I use a handful or two of frozen berries, about two tablespoons of brown sugar, some mixed spice and heat gently.
As the berries thaw and mix with the sugar it creates a really lovely syrup. If the recipe is for adults you could add some port as well.
I always make a bit extra. The berries are lovely as a breakfast topping too, on porridge or greek yoghurt.
I just wanted to say hello and welcome to all my lovely new readers and also offer a little apology for not always replying to everyone's comments. Time runs away with me but I do love to read each and every one. Thank you so much for taking the time to chat. x