Rice Pudding

Rice pudding is made for winter. Nothing beats curling up with a bowl of the home made stuff, watching a movie on a Sunday. Its been known on occasion that sometimes I just have a big bowl of this for dinner, I'm not sure this is laziness or pure gluttony.  

Anyway, I made a big bowl of the stuff this week, and I can honestly say it was gone within hours. If you have never attempted to make home made rice pudding before, please do. Its so easy. It also tastes much, much better than the tinned variety, but lets be honest, that not too hard to do.  I cook my rice first in the milk, this is a technique dating back to the 1700's, I find it just makes it creamier.  The recipe is below, enjoy!

I also have to apologise for the lack of posts recently, I've been so busy juggling work, placement and university that I haven't had time to write everything up. I'm back on track now though and there will be a few posts this week to make up for my absence. 

As usual my song of the moment- http://youtu.be/pB-5XG-DbAA

Ingredients3 tablespoons caster sugar, plus extra to taste
120 g pudding rice
750 ml skimmed milk
250 ml single cream
1 stick cinnamon or 1 tsp ground cinnamon
1 vanilla pod or 1 tsp vanilla extract
Cornish clotted cream, to serve
fruit jam, to serve

Pre heat the oven to a medium heat.

Put the rice in a pan and pour in the milk, simmer until the rice is tender. Remember not to boil the rice as it burns and takes away the natural sweetness of the milk. 

Add the sugar, vanilla and cinnamon, then pour in the cream. If using a cinnamon stick take is out before pouring into a own proof dish. 

Bake in the oven for about 30 minutes, checking every 10 minuets or so. Make sure that the rice doesn't suck up all the liquid, if this does happen just add some more milk and stir. 

I was incredibly indulgent with mine, at the end I stirred through some Cornish clotted cream for that bit of extra decadence. Serve with a nice fruit jam, or alternatively, chocolate milk buttons.