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.
Rice pudding with ice cream? That's a new one on me :) I love the skin on rice pudding, scrummy.
ReplyDeleteJanie x
Ice cream goes with everything Jane!
DeleteWith ice cream it looks like a great combo! Lovely comforting dessert :)
ReplyDeleteBrings me back to being a young girl and my mum made rice pudding!
Deletegosh, I find alpro original almond milk quite sweet! You must have a sweet tooth Heidi
ReplyDeleteWhen I do eat something sweet I do like it sweet!
DeleteRice puddings are a regular feature in an Indian household , we call it KHEER, never tried almond milk though!- Manjiri http://sliceoffme.wordpress.com/
ReplyDeleteI love rice pudding but never used almond milk before. It was interesting but slightly affected the creamyness.
DeleteOMG! I imagine that this would be too sweet for me but I must admit it looks so creamy and delicious Heidi!
ReplyDeleteIt was an experiment - probably go back to milk next time!
DeleteOoh rice pudding custard, now I've never come across that before. Sounds delicious.
ReplyDeleteAdding that smallamount of custard powder just makes it set a bit creamier.
DeleteI do like rice pudding. Adding raisins is a good idea.
ReplyDeleteWe have always added raisins, gives a bit more to the texture.
DeleteI love rice pudding and this sounds wonderful.
ReplyDeleteI love rice pudding, especially in the winter for some reason. Real comfort food!
DeleteI'm for the oven variety of rice pudding, I just love the caramelised skin. Almond milk sounds like a nice change.
ReplyDeleteI like the oven variety but it is very English and stove top is how I always knew it. The almond milk was a good alternative to the dairy.
DeleteI love rice pudding but never tried it with almond milk. I can imagine it will taste delicious. I would like to try almond milk just to see what it will taste like.
ReplyDeleteThat's why I tried it for an experiment! Might try to use it again in something else!
ReplyDeleteI love almond milk. What a good idea Heidi
ReplyDeleteI thought I might try it with the hazlenut almond milk next time.
ReplyDelete