Rice Pudding is one of the all-time favourite comfort foods! So quick and easy to make and visually stunning. It makes a perfect dessert but could also be served for breakfast. If serving for breakfast omit the sugar and let people add if required when served. The extra creaminess of the crème fraiche makes this a step up from the usual rice pudding! This can also easily be made vegan or vegetarian in your life – swap out the dairy milk for a nut milk and change the crème fraiche to a coconut yoghurt. Equally yum whichever way you go!
Serves 6
I cup of medium grain rice (we like to use an Aborio rice for this)
2 cups milk
¼ cup castor sugar or honey
1 heaped teaspoon Lemon Myrtle
1 can coconut cream
½ cup crème fraiche
Davidson’s Plum Superfruit Powder
Berries or fruit of your choosing
Place the rice, milk and sugar in a heavy based saucepan and allow to simmer over a low heat for approximately 25-30 minutes. Stirring frequently to prevent the rice or milk from catching on the bottom. Try to not allow the milk to boil over – keep just under a boil.
The rice, after cooking, should be tender by this stage4 and the milk getting low. Add the can of coconut cream and the Lemon Myrtle and simmer for a further 10 minutes, stirring constantly. Transfer the now 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 set in the fridge for a few hours or overnight.
To serve. top with fresh berries or poached seasonal fruit and sprinkle Davidson’s Plum Superfruit Powder
Recipe copyright Juleigh Robins