I love Autumn and the fact that I can feel totally okay with making indulgent, comforting food. Rice pudding is one of those dishes that I remember from my childhood, my mum would make it regularly to serve after our Sunday lunch. We always ate it with a dollop of jam on top and I remember loving to swirl the jam in and make the pudding turn pink as I did. My mum would normally make it in the oven and it would form a thick skin on top which I wasn’t overly keen on at the time but now I quite like it.
This recipe is for a stovetop rice pudding, which means you can mix everything in one pan and you don’t even have to turn on your oven which is always a bonus. It does require some time standing over the stove as it needs you to observe it and stir quite often but I enjoy that, I find it therapeutic – maybe that is a little weird? I like to watch how it all starts to thicken and the rice puffs up and the only word which fully describes it, is that it becomes unctuous. Thick, gooey and so indulgent. You could of course reduce the calories and fat in this by swapping the cream for milk or using semi skimmed milk instead of whole but it is a treat and as long as you aren’t eating it every day then it’s just fine.
Indulgent Stovetop Cinnamon Rice Pudding
You will need:
100g pudding rice
50g golden caster sugar
200ml double cream
500ml whole milk
1tsp ground cinnamon
Mix all of your ingredients in a large saucepan ( go bigger than you think as the milk and cream really does start to bubble up ) and bring to the boil over a medium – high heat, reduce to a simmer, stirring regularly for approximately 20-25 minutes until it has thickened and the rice is soft and tender.
Serve with a sprinkle of cinnamon or maybe some chocolate chips or jam.. the topping possibilities are endless.
What are your favourite Autumnal puddings?