Ah the humble rice pudding. It has to be hands down my favourite winter pudding. It even beats my dear departed mums golden syrup dumplings ( but only just!). Mum used to make her rice pudding in the oven till it was lovely and caramelised on top with lots of nutmeg. I used to make mine like that as well but you know what they say, it never tastes the same as your mums. This one I watched being made on an SBS cooking show by a Spanish mother and once I gave it a go, I’ve never cooked rice pudding any other way. It just works 🙂
Now that my dear husband Jason is a coeliac, I look for nice puddings he can eat and it seems he is also now lactose intolerant although he may always have been, hard to tell. Good thing they now sell lactose free milk as well!
This pudding is really good for breakfast as well, especially for people who are gluten intolerant. You can dress it up with stewed fruit or berries or whatever takes your fancy. As with everything, enjoy in moderation 😀 if you can.
Arroz con leche
250 gm medium grain rice
1 1/4 litres (5 cups) full cream milk ( I used lactose free)
1 or 2 cinnamon sticks
1 or more strips of lemon rind (no white pith)
395 gm tin of sweetened condensed milk
Ground cinnamon or nutmeg
Place rice in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain and set aside.
Heat milk with cinnamon stick and lemon rind. When this comes to the boil, add the rice. Stir constantly over low heat until rice is half cooked.
Add condensed milk and continue stirring until rice is cooked. Test by squashing a rice grain. Pour into a nice bowl and dust with ground cinnamon or nutmeg.