A classic rice pudding – with a twist! This comfort pud is a great source of protein and calcium which are needed to maintain strong bones. Not like the stodgy old rice pudding served up for school dinners!
50g currants (or sultanas)
150g short grain rice (rinsed)
25g sugar (used light muscovado sugar here but you can use whatever kind you have in)
1l of milk (any kind)
1tsp of vanilla extract
1 cinnamon stick (or 1 tsp of ground cinnamon)
1/4 tsp of ground nutmeg (freshly grated was used here but you can use what you have in)
- Put the currants in a small flat container and add the Baileys. Set aside in the fridge to infuse overnight.
Dawn: The currants will be all plump and juicy-looking from having absorbed the Baileys which you need hardly any to work its magic on the dried fruit so remember this when adding the liquor.
Andrew: As an alternative to Baileys which some people find a bit too sweet, soaking in a little dark rum is a possible alternative.
- Pre-heat the oven to gas mark 4, 180°C electric.
- Lightly grease a 1 and 1/2 – 2 pints ovenproof dish. Put the currants, rice, milk, sugar, vanilla, cinnamon and milk in the dish and stir. Sprinkle the ground nutmeg across the top of the pudding.
Dawn: It’s important to use a large enough ovenproof dish to enable the pudding to rise and increase in size when cooking.
Andrew: And if you use skimmed or semi-skimmed milk, you reduce the fat content of this pud further.
- Place in the centre of the oven and cook for 1 and 1/2 hours or until the top of the pudding has turned golden brown, then serve.
Andrew: The muscovado sugar adds a hint of caramel to the rice pudding but don’t go out and buy this sugar especially as the spices give it a lovely zingy flavour. Use what you already have at home.
Dawn: And, this makes an ideal dish to cook in the oven alongside a casserole at the same time, so saving on fuel costs. Two birds with one stone, so to speak!
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