Vanilla rice pudding

Vanilla rice pudding

By
From
Under the Walnut Tree
Serves
6
Photographer
Fanny Bergenström

We enjoy this creamy vanilla rice with assorted berries, finely cut mango, rhubarb compote or poached peaches. Or the old-fashioned way, with a bit of cherry or blackberry jam, diluted with a little water and gently heated in a small saucepan.

Ingredients

Quantity Ingredient
180g short- or long-grain rice
400ml water
tiny pinch salt
1/2-1 vanilla pod
1 litre full-fat milk
3-4 tablespoons caster sugar
200ml pure cream

Method

  1. Boil the rice and water with a bit of salt for 10 minutes in a heavy-based saucepan. Cover with the lid.
  2. Split the vanilla pod lengthwise, pop it in the rice and pour in the milk. Bring to the boil, lower the heat, cover and simmer over the lowest possible heat for about 40 minutes, stirring occasionally. Remove the vanilla pod, scrape out the seeds and return them to the rice. Sweeten with the sugar and give it a good stir. Allow the rice to cool.
  3. Lightly whip the cream. Fold it in once the rice has cooled, and taste to see if you need a bit more sugar. Leave the rice to cool completely and then refrigerate.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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