Of all the rich and luxurious puddings there are, good old plain rice pudding remains my fire favourite. You can make it as indulgent as you want, adding butter, cream, and in some cases, in the past they even used eggs. I, however, like the unadulterated version that my mu makes. Se makes the best rice pudding around in my opinion - although admittedly I may be a little biased. She only uses three simple ingredients: pudding rice, milk, and sugar, and cooks it for a long time at a low temperature to make it beautifully creamy with a tasty skin. She does the measurements all by hand, but when I make my own, I prefer to have a guide. Whereas my mum uses semi-skimmed milk, I use soya. You can choose according to your preference or dietary requirements. Based on the brands I used, each serving should be about 87 calories.
The first form of rice pudding came from the Romans, but instead of being considered a food, it was used as a medicine for upset stomach. Later, in Europe, rice pudding took on the form of pottages, with the rice being boiled in water. Despite this being pretty bland, it was considered a luxury to eat because rice was so expensive to import. Now, however, it is a cheap 'poor man's' pudding cooked with milk to create a lovely creamy texture.
Ingredients 240g pudding rice
1.5 litres soya milk (or semi-skimmed milk if you prefer)
60g Xylitol sweetener (or granulated sugar if you prefer)
Pre-heat your oven to 140 ༠C/ 120 ༠C fan/275 ༠F/1 Gas
Pour the rice in a bowl and sprinkle with sugar.
Pour in the milk.
Cook in the oven.
If you want to add something a little extra, you can also add some fruit to you rice pudding before adding the milk. I once made a blackberry rice pudding. For tart or sour fruits, it is a good idea to add a little extra sugar.