A nursery pudding that still offers comfort when you are all grown-up. Make it in advance and spoon it into empty glass yogurt or parfait jars on top of poached or tinned fruit and you have an easy breakfast or dessert ready-to-go. Kid’s love it too!
100g pudding rice
1 tablespoon of caster sugar
Zest of 1 lemon
800ml milk (or half milk and single cream)
1 teaspoon vanilla extract
200g tinned peaches, drained and warmed in a saucepan
Grating of cinnamon or nutmeg
1. Place the rice, sugar and lemon zest in a thick-bottomed non-stick saucepan and pour in the milk or milk and cream if using.
2. Bring the mixture to the boil, stirring from time to time so it doesn’t stick. Turn the heat down to low.
3. Cover the saucepan with a lid and cook gently for 25-30 minutes stirring occasionally to stop it catching the bottom of the saucepan. Add more milk if you need to as it cooks. When the grains are very soft, stir in the vanilla extract and serve topped with warm peach slices and a grating of cinnamon or nutmeg.
– Serve with poached rhubarb or apples or toasted granola and banana instead of peaches. Use orange or lime zest instead of lemon zest.
– Rice pudding is the perfect food to serve to anyone who has been ill and needs something that is gentle on the tummy.
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