Rice Pudding Comfort

There is nothing more comforting than a good old fashioned rice pudding with the added flavour from flecks of vanilla seeds putting it in to a 'must' for a winter dessert option. Add a sprinkle of cinnamon sugar on top, and it won't last long with children and adults alike. The best thing of course is that it is completely, deliciously gluten free.

Since going to the States last year and eating copious amounts of deli rice puddings (which I could safely trust were gluten free) I have been trying to replicate the taste and texture back home. I've googled recipes and tested them out with the family who were happy to oblige, but they are happier now that I have found the perfect recipe!

Over the weekend my partner and I took a trip up north and for breakfast yesterday we went to my favourite breakfast cafe. They had rice pudding in their chiller, which is not something you often see in New Zealand. I ordered it, and it was heavenly, so I told the chef of my appreciation and she offered the recipe to me. I was delighted - well, I guess the ingredients are predictable for such a basic pudding but it was the method which was new to me. And double the quantity of milk too.

Rice Pudding

1 cup of short/medium grain rice (preferably Arborio)

2 cups water

pinch of salt

Simmer in a large pot for 25 mins

Add 2 litres whole milk

Simmer further 25 mins

Mix together: 3/4 cup sugar

3 Tbsp cornflour

4 egg yolks

1 tsp vanilla paste

1 cup cream

Add to rice pot and cook for a minute.

Cool and refrigerate.