10 Jan // 2016, come at me (with pudding)

Well would you look at that, a new year. Life eh? Just continuing to happen, with its ups and downs, and deaths, and holidays, and babies and exes and sisters and former flatmates and great old friends and new ones too. Weddings and rain and brunch and beaches and espresso martinis and stone fruit and pork buns and, ahem, rice pudding. 

Because January starts to feel just a teeeeeency bit like unemployment when you're a freelancer, I thought there was simply not a better time than now to dust off ye olde food blog, and write up some damn recipes. Because just like in the glory days of my food blogging career (heartbreak pie circa 2010-11) I'm single and home alone and ever so slightly melancholy on a Sunday night.

And because nothing says I'm a strong independent woman who has my life together better than an entire batch of pudding, herewith, a recipe for you. My Grandma used to make rice pudding, and i used to love it - right down to the weird caramelised skin that forms on the top. I'd never made it before until earlier this week; I was struck with a craving just as I saw a bottle of silver top milk with a big 'reduced to clear' price tag sticker. It's so great with fresh fruit to cut through the slightly custardy consistency, and it's just about fullproof to make. I have since made another batch, currently whispering 'come hither' at me from the kitchen bench, and I can attest to the fact it is both excellent and easy.   

 Serve with your favourite fresh, ripe, stonefruit, and enjoy for breakfast, lunch, or dinner. 

 

Summer rice pudding with fresh peaches

This recipe is adapted from Annabel White's one here. 

Serves 4-6 

Ingredients

1 cup brown sushi rice (or any short grain rice you have handy)

4 cups full-fat milk (I used Lewis Road Creamery Silver top and Blue top)

1 scant tablespoon brown sugar

1 tsp good quality vanilla extract 

Small handful currants (or raisins)

Small pinch ground cinnamon 

Small knob butter

Method

Grease a small casserole dish with butter, then add the rice, milk, and sugar.

Add the currants/raisins, and the cinnamon and stir together gently. Add the knob of butter.  

Place in the oven at bake at 150C for about an hour and half. Turn the oven off and leave in there for another hour or two, or until you're ready to serve it. May I politely suggest putting this on during your sundowner G&T, turning it off as you start eating dinner but leaving it in the oven, then it will be the perfect temperature for pudding, and it's even better the next day for breakfast. Serve with fresh, ripe slices of peach.