“My recipe for homemade rice pudding – honestly, you have to try it to really see (and taste!) how good it is…”
I’ll be straight with you guys, I’ve never been a huge fan of rice pudding. I know, I’m sorry. There’s just something about that gloopy mass that comes in tins that I just find so unappetising. However, when you make it for yourself – that’s a whole different matter. So no more talk about the tinned stuff because you simply can not beat this delicious, creamy, homemade rice pudding. Especially in summer.
Some people associate rice pudding with winter – a nice warm bowl in front of a cozy fire. Sure, that sounds great but trust me: it’s just as good in the summer! In fact, I think it might be even better. This rice pudding can be made however you like, as healthy (or unhealthy) as you like. Instead of using cow’s milk, plant alternatives work just as well, and I’ve substituted sugar for honey – although maple syrup is just as delicious! I also added vanilla and a couple of spices (nutmeg and cinnamon) to make it extra tasty! Garnish with some fresh berries and another drizzle of honey. Enjoy in the sun for the perfect comforting summer treat!
Arborio rice is perfect for this recipe (also used in risotto) for a lovely creamy texture, cooked in a mixture of milk, honey and spices. It won’t look like a lot of rice to begin with, but once it’s cooked and plumped up there’s more than enough! You can also add water to the mixture if it’s a little too rich for you, but if anything, I like to add a dash of cream right at the last moment just to make it extra luxurious! It’s such a cheap, easy and versatile dessert that’s perfect for whatever you have on hand.
I had some strawberries from the garden that needed using up, so they were my toppings of choice. After all, isn’t strawberries and cream the ultimate summer combination? Summer berries, honey, maple syrup, fruit preserves, chocolate – whatever you like – it works! It doesn’t take long to make, and all you have to do is give it the occasional stir to make sure nothing sticks to the saucepan until your desired consistency is reached.
So if you fancy giving this a go, here’s the recipe:
- 120g (roughly 1/2 cup) arborio risotto rice
- 800ml full-fat milk (or any milk alternative/lower-fat milk)
- 2tbsp honey
- 1tsp vanilla extract/paste
- 1/2tsp nutmeg
- 1/2tsp cinnamon
- To serve: cream, honey, maple syrup, summer berries etc.
- Add the rice, milk, honey, vanilla and spices to a saucepan. Make sure to give it a stir to make sure everything is combined and the honey isn’t stuck to the bottom of the pan.
- Place the pan on a low heat, and cook gently.
- Regularly stir the rice/milk mixture for roughly 40 minutes or until it’s thick, creamy and the consistency of rice pudding. It may take a little longer if you have added any water.
- I like to take the pan off the heat and stir in a splash of cream just to loosen the mixture slightly and make it extra luxurious.
- Serve alongside toppings of your choice: honey; maple syrup; berries; fruit preserves; chocolate – whatever takes your fancy! Experiment!
- Enjoy a nice comforting serving, whether in the sun or indoors!
That’s my recipe for homemade rice pudding, and honestly you have to try it to really see how good it is! Now excuse me whilst I go and make another batch… If you do happen to make this, please let me know, I’d love to see!
Next visit to Recipe Corner ; Sunday 21st July