Sunday morning and I haven’t made a rice pudding yet. I have been mulling over the ingredients, starting with searching out various recipes around the world. Yes, rice pudding is global!
We often dismiss this dessert as a humble dish, but certain ingredients will make a pudding incredibly more-ish.
My mother’s version was simply to simmer it on the hob in full fat milk, then add sugar if needed, at the table. Nanna would bake hers, including knobs of butter – everyone seems to agree that the skin is best!
Today I will make a Festive Rice Pudding for a Fairy Tale Feast with
unsweetened almond milk – 6 cups to 1 cup of rice
chopped dates, dried figs would be nice too – no need for sugar
vanilla extract, cinnamon, nutmeg, orange zest
A dash of Chambord black raspberry liqueur
It will be baked for two hours low heat.
I am anticipating a festive aroma!
The most decadent version was served to me in the Highlands of Scotland. A Lady Claire MacDonald recipe laden with cream and butter!
Persian interpretations are perhaps the most famous – one recipe has milk, one does not. Rose water and cardamon are added, then the dish is adorned with rose petals, almonds and more. See Shir Berenj and Sholeh Zard https://www.pinterest.co.uk/pin/331999803767086537/
I found another recipe on instagram from Chile with the naughty addition of condensed milk (okay once a year!) Rick Stein has share the Mexican version on his latest jaunt. And please let’s not forget honey, which is made for this sweet dessert.
My culinary reading for the festive season is Nigel Slater’s The Christmas Chronicles.
Other books on the coffee table include:
Marco Polo – from Venice to Xanadau
The Tattooist of Auschwitz
Plus a couple in the fantasy and magic realism genres arriving in the post soon.
I intend to watch international films throughout winter – the real, the magical.
Rick Stein’s recipe from Mexico: