Ingredients (serves 2-4):
- 90g of pudding rice
- 250ml of milk (semi-skimmed or full fat)
- 250ml of double cream
- 1 teaspoon of vanilla extract
- 5 medium or 3 large egg yolks – lightly whisked
- 90g of caster sugar
- A jam of your choice!
Rinse the rice once through and drain then put it into a heavy based pan along with the cream, milk and vanilla. Bring to a boil over a medium heat and then reduce it to a simmer and leave it at that for 20 minutes. You should stir the rice through every minute or so to stop it burning and make sure it’s cooking evenly. Cook until the rice is soft but still has a slight bite to it. In a mixing bowl add the eggs and sugar and whisk to combine. Once the rice is cooked pour about a third of the mixture into the egg and sugar mix and whisk together. Return this mixture to the pan of rice and mix in with a wooden spoon. Continue to cook over a low heat, stirring regularly, until the pudding is thick but not gloopy.
Serve up straight away with a blob of your favourite jam on top!
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