Old-fashioned favourite: Rice pudding is a lovely dessert for winter or summer. This version is served cold with summer berries, but it could be served warm in the cooler months with poached winter fruits.
Ingredients (serves 6)
1.75 litres milk
1 tsp vanilla extract
1 cinnamon stick
Finely grated rind of 1 lemon
3/4 cup (165g) granulated sugar
220g short-grain rice, such as arborio
400g mixed fresh or frozen berries
Method
1. Place milk, vanilla, cinnamon, lemon rind and sugar in a large saucepan and bring to the boil over medium-high heat, stirring to prevent milk solids from catching on the bottom.
2. Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is cooked and thickened slightly. The mixture will still be quite wet at this stage.
3. Remove from heat, cool to room temperature, then refrigerate for 3 hours or until chilled. To serve, divide rice pudding among bowls then top with berries.
Notes & tips
Go with the grain: In Spain, rice pudding (arroz con leche) is traditionally made with calasparra rice, but arborio is a good substitute. Both varieties are naturally dry, which enables them to retain a firm texture, while absorbing large quantities of liquid during cooking.
Try
Slow-baked clotted cream rice pudding
Coconut rice with caramelised papaya
Coconut rice with pears & coconut-caramel sauce
Source
Notebook: - November 2006, Page 145
Recipe by Lisa Featherby
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