My Indonesian helpers over the years have always been perplexed whenever I made the English rice pudding. It’s so different from the savoury rice ubiquitous of Asian cuisine.
But it’s comfort food for the British. The smell and the signature sweetness (no, it’s not that sweet) is so evocative of childhood. And it is ever so easy to make: my partner is on his way home and I just popped all this into the slow cooker for a few hours. You can cook it on stovetop, too.
- 3 cups cooked rice
- 3 cups whole milk
- 1/3 cups sugar
- pinch of salt
- 1 stick cinnamon
- vanilla essence
- 1 cup raisins (optionaL)
- 1/4 a slab butter
- 3 eggs, slightly beaten
In a heavy saucepan, combine all the ingredients, stirring non-stop so that the eggs don’t curdle (your mixture should smell like heavenly custard).
Simmer on very low heat for about 2 minutes, making sure that your mixture doesn’t go dry. Serve sprinkled with brown sugar.
To make it more interesting, you could top it with toasted almonds and more dried fruits. My father adds strawberry jam to his!
There’s nothing lovelier than cuddling up eating this ❤