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Rice Pudding

As the warmer weather approaches these last October weeks might be your chance to squeeze in an old favourite: creamy rice pudding. Now, it’s not for the calorie counting, figure watching  – there will be cream, maybe even double cream, and there most certainly will be sugar!!

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So put away your copy of Michelle Bridges and hide her behind the fridge because she doesn’t need to know what you’re up to! Go and grab a heavy based oven dish and heat your oven to 130 degrees Celsius.

For two people you will need:

4oz short grain rice (arborio works well)

3oz caster sugar

1 pint milk (substitute for 3/4 milk and 1/4 double cream if you want added deliciousness – let’s face it you’ve come this far!)

A pinch of freshly grated nutmeg

1 fresh vanilla pod (optional)

2oz butter

 

Ok, so into the pan goes the rice, sugar and milk (and/or cream). Cook over a very low heat until the sugar dissolves, grate in your nutmeg – as much as you think will taste and scrape in your vanilla. Add the butter and pop it into the oven. It wants to cook for at least two hours – so check it at this point, but the consistency is up to you…. If you want a thicker, firmer texture, let it go for a little longer – maybe as much as 3 hours. The trick is not to let it boil, it just wants to splutter gently and form a thin skin on the top – if you don’t like the skin then don’t add the butter.

Once cooked add a good dollop of raspberry jam – and don’t skimp on quality jam! All you need now are your slippers and a good movie to curl up in front of!

 

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One thought on “Rice Pudding

  1. Rice pudding is my absolute weakness. I imagine Michelle Bridges is trying to shut your blog down as we speak Fitzgerald!

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