This has got to be one of the all-time favourite comfort foods! So quick and easy to make and visually stunning. It makes a perfect dessert but can also be served for breakfast . If serving for breakfast perhaps omit the sugar when cooking the rice and add if required, when served. The extra creaminess the crème fraiche provides makes this a step-up from the usual rice pudding! This can also easily be made suitable for the vegan in your life - just swap out the milk for water and the crème fraiche for coconut yoghurt. Equally yum whatever way you go.
1 cup medium grain rice (you can use Aborio for this)
2 cups milk
1/4 cup castor sugar
1 teaspoon Lemon Myrtle
1 can coconut cream
1/2 cup crème fraiche
Place the rice, milk and sugar in a heavy based saucepan and simmer over a low heat for approximately 25-30 minutes, stirring frequently to prevent it from catching on the bottom. Try to not allow the milk to boil over.
The rice should be tender. Keeping on the low heat, add the can of coconut cream and the Lemon Myrtle and simmer for a further 10 minutes, stirring constantly. Transfer the cooked rice to a large clean bowl and allow to cool.
When completely cool, fold through the crème fraiche. Spoon into 6 small jars, glasses or ramekins and let set in the refrigerator for a few hours or overnight.
To serve, spoon some poached plums or peaches or nectarines (so many fruits you could use ) and pour some of the Davidson's Plum juice over the top.
copyright Juleigh Robins