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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.