♬ 'Devotion' Jessie Ware
Rice pudding back home in the midlands was always served with masala potato wedges, puri (deep fried Indian bread) and a glass of ice cold water. The contrasting flavour of sweet and spicy was incredibly delicious. You have to eat this combination cold, one mouthful will send your taste buds into curry craze mode, next thing you know you won't be able to stop!
Once I had rice pudding for school dinners and realised there wasn't a spicy potato in sight! I looked over at my friends and they were adding all sorts of jams, I stood there in delight and spooned a massive dollop of strawberry jam onto my bowl. For about a month I opted for school dinners until a new dinner lady came along and added raisins to the dish. I'm a big fan of raisins but not in my rice pudding Mrs Cotchett!
I love how a dish as simple as this has a different recipe in nearly every country of the world. I know this goes for most dishes, but seriously rice, butter and milk?!
In the Caribbean rice pudding is made with crushed pineapple, raisins, rum and vanilla. In South America it's made with coffee, red wine, raisins or coconut milk. I wish I could go on but the list is endlessly full of amazing flavours.
Me being healthy and probably shooting a classic, made rice pudding with almond milk, pumpkin seed butter, desiccated coconut, lavender sugar and nutmeg.
Honestly healthy, honestly tasty.
500g rice pudding rice
1litre almond milk
1 tbsp dessicated coconut
1 nutmeg, finely grated
1 tsp lavender sugar
1 tsp Manuka honey
1 tsp pumpkin seed butter
In a saucepan add rice with 1litre of water and simmer for 15 minutes.
Once water has dissolved, pour in milk, butter and sugar.
Slowly simmer for another 20 minutes until creamy.
Stir through sugar, honey and nutmeg (keep some nutmeg to one side)
When ready to serve, add a small spoon of cherry jam, fresh strawberries, extra coconut and nutmeg.
Eat warm and take in all that goodness.