I love rice pudding, it brings back memories of my childhood although my mum and my sister don’t really remember it quite like I do. (My mum doesn’t even remember cooking it!) For me however It’s one of those nostalgic meals that for whatever reason really hit the spot. When I saw this recipe in the Edmonds book I thought – how EASY! Five minutes preparing and the oven does the rest. Another reason I was keen on giving it ago is I often buy the small cans of creamed rice to have in the pantry for my kids. I often feel a bit guilty whipping a can of food out of my handbag when its really easy and much cheaper to make yourself, probably less sugar and other stuff too. I decided to add star anise and cinnamon instead of nutmeg and added frozen blueberries and blackberries to omph it up a bit. In hindsight I should have added the berries towards the end of the cooking – like the last five minutes and stirred it less. My rice was a bit of a purple/grey colour that wasnt that appealing. Although I wanted to feel virtuous going easy on the sugar, I feel it did need a bit more. Maybe a drizzle of maple syrup or honey would do the trick. This is an easy and cheap sweet rice dish that would be great for hungry teenage boys, breakfast or dessert.
- 5 tablespoons short grain rice
- 2 tablespoons sugar
- 2 cups milk
- 2-3 drops vanilla essence
- 1 teaspoon butter
- ¼ teaspoon ground nutmeg
- Place rice and sugar in the bottom of an ovenproof dish
- Add milk and vanilla.
- Mix well.
- Add butter.
- Sprinkle nutmeg over the surface.
- Bake at 150 degrees celsius for 2 hours, stirring 2-3 times in the first hour.
Notes + adaptations
I added 3- 4 star anise, 1/2 teaspoon cinnamon, a couple of handfuls of both frozen bluberries and blackberries and garnished with grated orange zest and a dollop of vanilla yoghurt. I also used low fat milk (light blue).