One of the amazing things about learning to cook is discovering you can recreate all your childhood favourites.
And not only that – you can make them better.
Many moons ago when I was young, my ultimate comfort food was rice pudding. In fact, my mother used it as a barometer to measure how sick I was.
Two bowls was your average cold/flu, four bowls and I was running a high fever…six bowls and..well, suffice to say had I reached six bowls, you probably wouldn’t be reading this blog today.
Now that I’m grown, it’s a pleasure to rediscover rice pudding and tweak it to my very picky tastebuds. This recipe has no sugar and egg yolks added at the final stage to give it a custardy feel. It’s rich without being overpowering and thick enough that a little goes a long way.
I’ve also gone a bit crazy and gleefully added some rich spiced peach jam. I regret nothing!
Rice Pudding (serves two)
- 1/2 cup short grain white rice (this comes in many disguises, I used something labelled ‘sushi’ rice which was essentially Japanese short grain, there’s also ‘pudding rice’ out there. Whatever it says on the label, just make sure it’s short grain)
- 1/2 cup heavy cream, plus an extra tbsp
- 1 cup milk
- 1 tbsp honey
- 1 tsp butter
- 3 bay leafs
- 1 tsp vanilla essence
- 2 egg yolks, beaten
- Melt the butter in a saucepan and add the rice. Stir until it is coated. Pour in the milk and cream, add bay leaves.
- Let the mixture come to a boil, turn down the heat to its lowest setting and let it simmer for 20 minutes. Stir frequently to ensure it doesn’t stick.
- While it is cooking whisk together the egg yolks and vanilla essence.
- When the rice is cooked, remove from heat and carefully fish out the bay leaves and discard.
- Gradually stir in the egg yolks and vanilla. Be sure to add a little at a time and stir constantly to avoid scrambling the eggs.
- Pour in that extra tbsp of cream and serve…with peach jam.
Spiced Peach Jam (makes around 1 cup)
- 1 peach, finely diced
- 1 tbsp water
- 1/2 tsp brown sugar
- 1 cinnamon stick
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Put all the above in a pot and simmer over a low heat for 20 minutes until the peach breaks down to a jam consistency. Remove cinnamon stick before serving.
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This post was featured on the Healthy Home Economist.