Rice pudding, whether eaten hot or cold is an old fashioned comforting dessert that is perfect for young and old. Add a white peach compote to it to bring in another delicate element. This rice pudding is lightly sweetened and simmered gently with cinnamon and a touch of lemon zest to give a subtle hint of citrus.
This dessert is reminiscent of my childhood, and for me is the ultimate comfort food.
Having lost my mom in my teenage years, I remember coming home from school to an empty house, and 9 days out of 10 would make myself a small rice pudding. It was a very simple version of this one, and I would throw all the ingredients into a good old fashioned “pyrex” dish, and bake it in the oven. It was sweet, simple and one of the few comforting memories of those years.
My favourite way of eating it is warm with a sprinkling of nutmeg. If you prefer you can use cinnamon, they are both equally as delicious. As its nature dictates, if cooking it on the stove top, constant care is needed when making this creamy delicate dessert. Never let the cream and milk boil, but allow them to simmer as slowly and gently as possible, and stir the mixture as often as you can. There is nothing worse than a hint of burnt milk in a pudding, so don’t allow it to catch on the bottom of your pot.
I have used an organic long grain rice, but a short grain rice works very well as it becomes plump and absorbs the milk so nicely.
What comfort food is your favourite? Please share with us in the comments below.
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- ½ cup white rice (short or long grain)
- ¼ cup sugar
- 125 ml cream
- 375 ml milk
- Rind of ½ lemon
- ½ tsp vanilla
- 1 cinnamon stick
- nutmeg or cinnamon to decorate
- Combine milk, sugar and cream together with a cinnamon stick and big chunks of zest of ½ lemon (as you will be taking the zest out before serving don't make the pieces too small).
- Simmer very gently until the sugar has dissolved.
- Add the rice and continue simmering at the lowest possible heat for about 15/20 minutes until the rice is cooked and the cream/milk is almost all absorbed.
- Take the zest and cinnamon stick out, and serve in your favourite little jars, or ramekins.
- Sprinkle with nutmeg or cinnamon and serve as is or with fruit of your choice.
- If you prefer this is also delicious cold or room temperature.