“It’s lovely rice pudding for dinner again.” ~ A.A. Milne
Winter has well and truly arrived Down Under. It’s freezing in Brisbane right now. (Well, as freezing as sub-tropical can be…) Puts me in the mind to eat warm foods, and there is nothing better than my Nana’s Creamed Rice Pudding, a velvety-smooth vanilla rice concoction. This is another fantastically simple recipe which is equally good eaten warm, or served icy cold from the fridge for all my friends who are enjoying summer on the other side of the world.
Nana always prepared this as a dessert, but I must admit to also having eaten it for breakfast and as a filling snack.
It never lasts long around here. Want the proof of that?
I cooked a double batch of creamed rice, and served some up immediately. Who could resist it when it was warm and smelled so heavenly? After my initial consumption I had intended to take some pretty photographs with my remaining rice pudding, arranged with berries and some little wafers, but when I came back to do so, the pot had been scraped nearly clean. Luckily I had taken a few shots of my rather less exotic creamed rice and stewed cinnamon apple lunch! (Click here to find out how to make the stewed apple)
This recipe is gluten-free and can easily be adapted to be vegan, dairy or sugar free too.
Here’s what you need to do to make this rice pudding for yourself:
Ingredients: 4 cups of milk (1 litre), pinch of salt, 1/3 cup of sugar, 1/2 cup short grain white uncooked and unrinsed rice, 1 teaspoon of vanilla. This recipe is easily doubled – just make sure you use a large enough pot. (Note – you can also use stevia or another sugar substitute. The milk can be swapped for soy milk, almond or rice milk.) A single batch will make four small serves.
Method: Place milk in a large saucepan. Add the sugar and salt, then stir over low heat until sugar has dissolved. Bring to boil.
Slowly add rice. Return heat to a slow swimmer. Stir every so often, leaving uncovered. It will take about 60 minutes for your pudding to cook, depending on how low you have your heat. Add a little more milk if needed. Test the rice – if it is soft, and the mixture is thick and creamy, it is ready. Stir through your vanilla, taste test again. Note – Pudding will thicken more as it cools.
This rice pudding can be served warm or cold. It is delicious served with canned, stewed or fresh fruits. A sprinkling of nutmeg on top is also yummy! Enjoy. ❤
