An old favourite recipe for rice pudding became a little bit more difficult to make this week when one of my suppliers said he did not stock the short grain rice that is required.
Arborio, basmati, jasmine and paella rice seems much more trendy and easier to find these days.
The short grain rice was not even available at the local supermarket
But, not to be defeated, I eventually managed to buy some and will now stock up the store room to make sure I’ve enough for this lovely pudding.
I have never been fond of the crusty topping of baked rice pudding.
However, the method in this recipe means the skin is not formed. You just get the creamy pudding.
Having experimented over the years with different types of milk and how much cream is added, I’ve come to the conclusion that goats’ milk creates the best results.
The pudding is rich but not cloying with a more defined, clean flavour.
The best vanilla from Madagascar will transform this dish into something fantastic that you will want to cook again and again.
You can top the rice pudding with some home-made jam or marmalade or even caramelised pecans and maple syrup.
The method is easy to follow. But here is the best tip: don’t allow your rice pudding to become too thick – you can always add a small amount of water to thin it down.
85g short grain rice
55g caster sugar
500ml goats’ milk
100ml double cream
Half vanilla pod split, seeds scraped
1.Put the milk, cream, sugar and vanilla (pod and seeds) in a saucepan.
2. Put on a low heat and melt the sugar. Add the rice and stir occasionally.
3. The rice should be cooked in 20 minutes.
4. If it needs longer add a little water and cook for a few minutes more. Serve with what you fancy.
Lawrence’s restaurant is Fat Olives at Emsworth (fatolives.co.uk). Call 01243 377914.