Until today, the rice pudding that we have had in our house has come from a can. Not anymore.
To be honest, I couldn’t believe how creamy and delicious this turned out, especially as it was so easy to make. The original recipe is from Epicurious, but I have adapted the ingredients to make it simpler.
The dollop of fruit jam (jelly) on the top is completely optional. I think the cinnamon flavour in the milk is probably enough, but the jam has always been a bit of a traditional addition for us!
Ingredients – serves 4:
- 1 cup water
- 1/2 cup long grain white rice
- 4 cups milk (whatever milk you have – I used HiLo)
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 2 sprinklings ground cinnamon (probably approx 1/4 teaspoon)
- 1/2 teaspoon vanilla essence
- 1 teaspoon of your favourite fruit jam (jelly) to garnish (I used strawberry)
- In a large saucepan, bring the water to the boil and then add a small pinch of salt.
- Add the rice, stir and return to the boil.
- Then cook, covered, over a low heat until the water is absorbed (about 10 minutes depending on your hob).
- Stir in the milk, sugar, lemon juice and ground cinnamon.
- Simmer, uncovered, stirring often for 45-50 minutes or until the rice is tender and the milk is thickened slightly. (The pudding will thicken more upon cooling, so don’t worry if it still looks a little runny at this stage.)
- Turn off the heat, then stir in the vanilla essence.
- Cover the surface of the pudding with some greaseproof paper that has been coated with butter. (This stops a skin from forming.)
- Cool the pudding until only just warm – if you serve it hot then you will burn your mouth!
- Serve, garnished with your choice of jam if desired.