A warming and regressive pud, perfectly pitched against the cold and grey weather that is still lingering on in the April month… This will comfort your soul and make the world suddenly feel like a cosy and reassuring place! Don’t sue me if it fails though: can’t be held accountable for freak weather…
I love the spanish style rice pudding my grand-mother used to make for us, but I made mine with almond milk for a change and it fitted beautifully. Lately, I have enjoyed using almond milk for its subtle taste as much as its health benefits. It was delicious in Panacotta and today it sings away in humble rice pudding.
- Almond milk (or full fat milk) 1L
- Round or short grain rice, 170g
- Zest of one lemon cut in big strips
- Ground cinnamon, 1tsp
- Brown sugar (or vergeoise) 140g
- Butter, 50g
- Vanilla bean, one scraped
Warm the milk in a pan and sprinkle the rice and spices and the lemon skin. When I peel the skin off my lemon (organic and unwaxed for this), I like those strips to be large and uneven: this is proper family food, not dainty party pudding.
Turn and check the rice often but the cooking should take about 45 min to an hour- sometime I put it in the oven for 1h30 at 150degrees. Towards the end, you add the sugar and the butter and mix it all in.
Alternatively, you can use a Thermomix and here is the step by step- this produces a lovely soft and pillowy result:
First insert the butterfly whisk and add the milk, rice, lemon zest, vanilla and cinnamon.
Cook 45 min at 90° speed 1.
The great advantage of course of the Thermomix over the oven version is you don’t have to watch it : just set the timer and go for a half hour run!
When you come back:
Add the sugar and butter and cook 10 minutes at 90° speed 1.
Remove the butterfly whisk and turn into a serving dish to cool. Sprinkle with cinnamon. Serve at room temperature or cold the next day.
It’s heavenly! A spoonful of it and you get this happy, contented-baby, feeling all around the table… Regressive possibly but so good…