Rice pudding from worrisome milk
Years ago, I worked with a wonderful woman called Jadz. We worked on the same study at the Institute of Psychiatry, looking at how nature and nuture affect behaviour. I’d feel insecure that my colleagues were all researchers and academics, when I was ‘just’ comms and business. I talked more about food and fashion than stats and theories, and got my boss to bring me copies of American Vogue (one time it was a record breaking September edition…). It’s lucky that I moved industries, right?
Jadz told me how her mum would make bowls of rice pudding as a special breakfast. She smiled as she said it, in that time-warp way that some memories have. I went home and made a batch for my eldest, and she was in heaven.
Nowadays, I make my eldest rice pudding for breakfast when I know she’s got a rough day ahead. After 11 years on a nature X nuture study, the armchair psychologist in me says that nature (child and grandchild of comfort feeders) + nurture (erm, child and grandchild of comfort feeders) means there’s going to be rice pudding for breakfast for years to come, thank you Jadz.
- 500 ml leftover milk cow/goat/soy/coconut
- 50 grams pudding or risotto rice
- 25 grams unsalted butter or vegan alternative
- 25 grams sugar
- pinch salt
- 1/2 teaspoon vanilla essence (optional)
- Measuring jug
- Saucepan with lid
- Wooden spoon
1 part rice to 10 parts milk: if you have 250 ml of milk to use up, it's 25 grams of rice. 1 litre? 100 grams of rice.
- Weigh the rice, place it in the sieve and rinse. Allow to drain.
- Add the milk, rice, butter, sugar and salt to the pan. Turn the heat to medium, place the lid on and bring to the boil.
- Milk can boil over VERY QUICKLY so don't walk away!
- Once it is simmering, turn the heat down. Stir every 10 minutes of so until done - around 30 minutes.
- Serve on its own or with jam
- If there is any leftover, then place in a lidded container in the fridge. You can mash any leftover rice pudding that no-one wants into bread dough or pancake batter.