Rice pudding

By Drum Digital
09 July 2012

250 ml (1 c) short grain rice

1litre (4 c) milk

125 ml (½ c) caster sugar

30 ml (2 T) vanilla syrup

80 g chocolate, grated

45 ml (3 T) strawberry jam, heated

1         Preheat the oven to 150 °C. Rinse the rice in cold water to remove excess starch.

2         Place the rice in a large saucepan with the milk, caster sugar and vanilla syrup.

3 Bring to the boil, turn down the heat and simmer gently for 25 minutes, stirring every five minutes to prevent the rice from sticking to the bottom of the saucepan.

3         Remove from the heat and pour into a shallow oven-proof dish.

4         Bake for 30 minutes and then leave to rest for at least 1 hour – this will allow the creamy texture to develop.

5         Sprinkle grated chocolate over the pudding, spoon jam over and enjoy.

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