Rice Pudding

Rice pudding is probably the simplest pudding in The SuperJam Cookbook; it doesn’t take many ingredients and you probably have them all in your cupboard and fridge right now. It is definitely a classic and  a great comfort food; you’ll love it with a  big dollop of your homemade jam!

Serves 4–6

 

1 litre whole milk

200g short-grain rice

100g sugar

1 teaspoon vanilla extract or 1 vanilla pod

50g raisins

½ teaspoon grated nutmeg

200g jam of your choice

 

Step 1: Put the milk and rice into a pan over 

a low heat and simmer for about 25 minutes,

until the rice is cooked. Make sure you stir 

the mixture regularly, so that the rice doesn’t

stick to the bottom of the pan.

Step 2: Add the sugar, vanilla, raisins and

nutmeg and cook for another 10 minutes, 

until the mixture is nice and thick.

Step 3: Remove the vanilla pod, if using, and

pour the mixture into serving bowls – you can

eat it hot or cold. Serve with a generous blob

of whatever jam you like.

 


Leave a comment

Comments will be approved before showing up.