Rice pudding is one of those desserts that I absolutely loved as a child but now always tend to forget about. I’m not sure why that is; perhaps it’s because I rarely see it on restaurant menus these days or maybe it’s because I don’t have kids of my own yet. Either way, yesterday I thought it was about time I revisited the classic.
I could have of course been ‘good’ and made a grown-up version using skim milk…but I didn’t. Instead I went for a deliciously creamy and oh-so decadent version that could have rivaled my grand mother’s rice pudding. I did however add some fruit in the form of a yummy blueberry sauce, but I suppose that’s still a bit naughty isn’t it?
Oh well, let’s just call it a cheat day then. No regrets.
Creamy Rice Pudding With Blueberry Sauce
For the rice pudding:
1 cup medium grain or short rice
1 1/2 cup milk
1 1/2 cup cream
1 tsp vanilla essence
1/3 cup caster sugar
For the blueberry sauce:
125 g blueberries
1 tbs caster sugar
1 tbs lemon juice
Yummy idea: Replace the blueberries with raspberries or strawberries. You can also use frozen fruit instead.
Low(er) fat option: Replace the milk and cream with almond milk and sweeten with raw honey.
♥ Place the milk, cream, sugar and vanilla essence in a medium sized saucepan and cook over medium heat until the liquid just reaches simmering point.
♥ Stir in the rice. Reduce the heat to low and cook for 20-25 min, stirring every few minutes so that the rice doesn’t catch at the bottom of the pan. Once the mixture is thick and creamy and the rice tender, remove the pan from the heat and set aside it to cool slightly.
♥ Whilst the rice is cooking, make your blueberry sauce. Combine all the ingredients in a small saucepan over medium heat and cook until the blueberries start to collapse and give out their juice and the mixture resembles a thin jam (about 5 min).
♥ Divide the rice pudding amongst serving bowls (or heat proof glasses) and top with a spoonful of blueberry sauce.