Easy peasy yum yum yum! Chosen because we have a glut of milk after being away at the weekend and only drinking 1 and a bit of the 4 delivered on Friday, with 2 more delivered this morning! I did ask Leigh to make smoothies, but as the day began miserably and cold, rice pudding seemed a better idea. Day warmed up, rice pudding still made.
Shown here served with Leigh's strawberry conserve, which he describes as "strawberry conserve disaster (candied fruit plus syrup instead of jam) . But it's perfect for mixing with yoghurt, rice pudding, making strawberry milkshakes...nothing wrong there!
One note to make - don't expect the liquid to go thick like Ambrosia's rice pud, it doesn't. But that didn't in anyway stop it being delicious.
(Rachel Allen - Bake)
Serves 4-6 (2 if you have no will-power!)
75g short-grain rice
2 tbsp caster sugar
150ml double cream
1 tsp vanilla extract
soft dark brown sugar for sprinkling - optional
1 litre pie dish
Preheat the oven to 170C/325F/I used 160ish for my fan oven.
Place the rise and sugar in the pie dish, mixing together and spreading evenly over the base.
In a large saucepan, bring the milk and cream to the boil. Add the vanilla extract and carefully pour over the rice and sugar (the author says she usually does this while the dish is sitting on the rack in the oven).
Bake in the oven for 1 1/4 - 1 1/2 hours or until the rice is soft. Serve.