Wednesday, 13 August 2014

Cherry & Cinnamon Rice Pudding


I am a huge fan of rice pudding and have tried many variations (including making it with coconut milk which is lush), this is a very nice version, it is also made with basmati rice or risotto instead of pudding rice (because I didn't have any!).

Cherry & Cinnamon Rice Pudding

15g/ 1/2oz/ dessert spoon butter
750ml/26floz milk
115g/4oz/ 1/2 cup granulated sugar
1 teaspoon ground cinnamon
85g/3oz/ 1/3 cup dried cherries
225g/8oz/ 1 cup basmati or risotto rice

Preheat the oven to 140F/Gas mark 2.

Butter a 1.8kg/4lb pie/casserole dish.

Put the milk, sugar, cinnamon and cherries into a saucepan over a low heat, stirring occasionally until the sugar has dissolved then bring to just under boiling point and remove from the heat.

Melt the 15g of butter in another saucepan and add the rice, stirring regularly for a couple of minutes until te grains look translucent.  Add the rice to the milk mixture and bring to the boil then tip into the buttered dish.

Cover the dish with tin foil and bake in the oven for about an hour.

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