The onset of winter triggers the sudden and voracious need for large amounts of rice pudding. It’s pure therapy in a bowl. This decadent, creamy, raisin-studded version is a breeze to make. And you probably already have all the ingredients on hand.
Ingredients (serves 4): 1½ cups cooked rice; 2 cups milk, divided; ¼ teaspoon salt; ⅔ cup raisins (optional); 1 egg, beaten; ⅓ cup white sugar; 1 tablespoon butter; ½ teaspoon vanilla essence.
Place cooked rice in a medium saucepan. Add 1½ cups milk and salt; cook and stir for 15 to 20 minutes until thick and creamy. Add remaining ½ cup milk, raisins, beaten egg and sugar. Continue cooking, stirring continuously for roughly 3 minutes until well blended.
Remove saucepan from heat; stir in butter and vanilla extract. Ladle into soup bowls with a princely touch of cinnamon sugar on top. A sprinkling of raisins adds both eye appeal and iron.
For a more glamorous take, ditch the raisins and serve with a smidgeon of strawberry compote and fresh strawberries.
Freeze leftovers flat, leaving a 2 cm space at the top of the freezer bag for expansion. Great for satisfying those midnight munchies.