When I lived in Germany, I remember on Fridays my Dad used to make homemade pizza & rice pudding for dessert. I feel that in Ireland, rice pudding is quite an acquired taste but I love it! It’s great for cold evenings as it instantly hits you up and if having it on a Friday night in (like my brother and I are tonight!), it’s the perfect way to start the weekend. My recipe uses real Malagasy vanilla pods and a whole cinnamon stick for genuine flavour.
Cook: 30-40 mins
2 cups pudding rice
1L milk, plus 500ml on standby
1 cup caster sugar
1 cinnamon stick
1 vanilla pod
Knob of unsalted butter
Jam of your choice, to serve
- In a heavy based saucepan, pour in 1 Litre of cold milk, the pudding rice, sugar, butter, cinnamon & vanilla and stir with a heatproof-plastic spoon or wooden spoon, over a high heat. Bring the mixture to the boil, stirring continuously. This is vital!
- When it comes to boil, turn the temperature down and keep stirring. If the mixture is sticking or seems dry, add a little bit of butter and more milk.
- After approx. 30 mins, taste the rice. If it is al dente and not too ‘nutty’, then it is ready; if not just keep stirring and add more milk if necessary.
- Serve with your favourite jam and a sprinkling of Cinnamon Sugar!
I recommend Strawberry, Raspberry or Berries & Cherries jams!
Recipe by Nirina Plunkett
Images © Nirina Plunkett