Rice pudding

By admin
27 June 2012

250 ml (1 c) short grain rice

1 litre (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

Preheat the oven to 150 °C.

Rinse the rice in cold water to remove excess starch.

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

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.

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

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

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

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