Lightbulb moment *Make rice pudding with the Amond Milk!*
I remember the rice pudding my grandma used to make, creamy with lovely plump raisins but I never really got the recipe from her. My early married days in the 70s rice pudding was cooked in the oven and although I liked it and there was nothing wrong with it, it wasn't the rice pudding of my childhood (cooked on the hob).
When I was working at Middlesex University many years ago I worked with a Greek girl who used to bring us in the most delicious rice pudding, just like I remembered from my childhood. She taught me how to make it and it soon became a family favourite.
Anyway back to today's pudding. I followed the recipe just as I would have if I had used normal cow's milk.
- Cover about 200gm of pudding rice with cold water.
- Bring to the boil and simmer until the rice softens.
- Drain the rice keeping some of the starchy rice water in the pan.
- Return the rice to the pan.
- Add 1lt of milk (cows or almond milk)
- Add two good handfuls of raisins, 1tsp vanilla bean paste
- Simmer for about 10 minutes.
- Meanwhile take about 4oz of cold milk, mix with 2-3 Tbsp sugar and 2-3 Tbsp custard powder and gradually add to the rice mixture.
- Bring to the boil and turn off the heat.
- The rice pudding will thicken as it cools.
- Serve on its own or with cream or ice cream.
It was exactly the same as the original way I would have made it with milk but slightly needing more sugar. A tablespoon of honey or maple syrup would combat the lack of sweetness perfectly.