Wednesday, August 10, 2011

rice pudding

As comforting as an old teddy bear.

Nigel Slater Tender II: Fruit

Apple, cinnamon & maple syrup rice pudding

500ml water
150g arborio rice
500ml full fat milk
ground cinnamon
a large apple
3 tablespoons caster sugar
maple syrup

Put the rice in a small pan and cover with the water.  Bring to the boil, and then reduce the heat and simmer until the water has almost entirely evaporated.  You will need to watch it so it doesn't dry out and burn!

Pour in the milk, bring back to the boil, then turn down the heat again and cover and simmer for about fifteen minutes, returning regularly to stir it.  It should be very creamy and the rice cooked through.  Stir in the cinnamon.  Grate the apple, then stir it into the rice, together with the sugar.  Leave for about five minutes.  Serve, pouring maple syrup over the top, and a dollop of Greek yoghurt or creme fraiche if you like.

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