I love rice pudding as it is such a comforting dish and can be eaten hot or cold. I know you can buy rice pudding out of a tin but it is no where near as good as one your have made yourself – so be told!
Plus I am great believer in giving people a choice when it comes to low fat v high fat/super indulgence puddings, so there will be options for you to choose when making this delicious rice pudding. So now it is time to delve into the scrumptiousness that is the rice pudding of preference from Marge Land.
• I teacup full of white pudding rice (actually you can use brown rice if you prefer it just takes longer to cook and doesn’t go as creamy)
• ¾ pint of milk (either full fat or semi skimmed)
• A large handful of raisins
• 1 medium sized free range egg
• 1 small pot of cream – optional
• 2 tbsps of blossom honey – optional
1. Boil up the rice in a large saucepan according to the packet instructions.
2. Drain the rice and chuck the water away.
3. In the saucepan add the milk to the rice and heat it all up – you don’t want it to boil though. Allow the milky rice to simmer for 10 minutes on a gentle heat so that the milk evaporates a bit.
4. Now beat the egg and stir into the warm milky rice. This will cook the egg and enrich the rice pudding.
5. Now add the raisins (if this rice pudding is not for the kids then you can pre soak the raisins in a liqueur of your choice for half an hour first! )
6. Cook the rice pudding for another 10-15 minutes on a low heat.
7. Turn the heat off under the saucepan. The rice should be nice and soft by now (if not simmer it for a bit longer). At this point if you wish to further enrich the rice pudding then you can mix the blossom honey and the little pot of cream – this is entirely up to you.
8. Serve the rice pudding either hot or cold (it can be microwaved in a couple of minutes for ease instead of using the saucepan again), and thoroughly enjoy!
This article is reproduced by kind permission of margeland.co.uk www.margeland.co.uk