Comfort food

The main heating went down today, so while we’re waiting for the heating guy to come and fix it, I went looking for recipes for a traditional rice pudding for some good old stick to your ribs comfort food.

Frankly me deario’s the results of my digital perambulations left me distinctly underwhelmed. Is it just me or do some Interweb chef types keep trying to make things far more complicated than they should be? Eggs in rice pudding? Do me a favour.

So I went back to the recipe I learned at Ma Stickers knee, which was an occasional but avidly anticipated treat to accompany Sunday dinner. One which I have adapted for the 21st century and simplified to produce a rich, creamy rice pudding to outdo anything you can get out of a can or packet. And it doesn’t leave you with an unpleasant eggy aftertaste.

You will need:

A three pint saucepan and wooden spoon.
A half cup of Pearl or short grain rice.
A quarter cup of sugar
One pint whole, full cream milk
One half capful of vanilla essence or half a de-seeded vanilla pod if you want to be ‘authentic’
A pinch of Cinnamon or ground Nutmeg if you have it, if not, don’t worry, this dish is great without either.

Method:

Throw rice and sugar in pan. Heat up half your milk in the microwave and add to rice and sugar. Stir. Put on a low medium heat until it begins to bubble. Stir again. Add half capful of vanilla essence. Stir again. Allow to bubble gently but do not boil. Stir again every ten minutes or so until milk has been absorbed by rice and sugar and the mix has thickened. This will take a while. About an hour. Add milk and stir in to reach the desired texture. Some like it milky, I like mine as a creamy glutinous mass. Sprinkle with a small pinch of nutmeg or cinnamon if you want and stir again. Chacun à son goût.

Serve hot or cold with a dab of jam. I like raspberry, but this is a cooks choice. Kids love this as they get to stir the jam into a warming pink mix which isn’t too sweet yet is very grown up. This has always been an instant hit Chez maison Sticker, and in these times when economical and low cost comfort food is an essential to keeping sane, will gain you high praise and esteem, even from teenagers, been there, done that and survived with kudos. May you be accorded the same success.

Happy eating.

2 thoughts on “Comfort food”

  1. I seem to remember my mum cooking it for hours in a slow oven, so that you get a skin on it. Your method seems a lot easier and quicker (ingredients are pretty much the same). Never much cared for the skin anyway.

    Like

    1. Either method is good. The advantages of the stove top method are, no skin and a more controllable result.

      Some people however, like the skin and prefer to use the casserole method. No real change to the recipe apart from to grease the casserole with butter before cooking begins.

      Like

Unload your soul if you must, but check comments policy page first. First comment moderation is currently on.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.