Rice pudding for Mr RiceMay 29, 2007
Look at that chewy, caramelised skin – beautiful!
Excess milk in the fridge is the only excuse you need to make rice pudding. This is one of my top comfort foods, and it turns out Mr Rice likes it too. Like blackberry and apple crumble, every mouthful evokes childhood memories of cosy winter evenings tucking into warm pudding after a hard day’s leaf kicking or snowballing, wrapped up in coat, hat, gloves and wellies.
The key is to make it rich with creme fraiche, butter and brown sugar, and stir it at least three times during cooking.
Recipe for Rice pudding
65g pudding rice
5 knobs of butter
25g brown sugar
1 pint of milk
3 tbsps creme fraiche
Grease a pie dish, then whisk the creme fraiche with the milk until smooth and pour into the dish, followed by the rice, sugar and nutmeg. Stir carefully until it is well mixed. Then dot the knobs of butter on the top and cook at 150C for 2 hours. Stir every 20 minute for the first 80 minutes, then leave to cook so the caramelised skin can form.
Serve on its own or with a blob of strawberry jam.
© Katheryn Rice 2007