Can't beat it!
Some people think it reminds them of school dinners. For me it is long winter days sat in the kitchen cosy and warm.
There are literally thousands of recipes for rice pudding around the year.
Try adding rosewater for a Levantine twist or cinnamon for a Spanish flavour or anise for a Lebanise twist.
In many parts of the world rice pudding is eaten as a breakfast, whereas elsewhere it is eaten as a main course at dinner. In the West it is usually eaten as a sweet, and perhaps the best bit is the skin. You might like jam in it - I just like it as it is, natural- gorgeous.
Rice pudding
A creamy and easy way to make one of my favourite winter puds.
120g pudding rice
60g golden caster sugar
30g butter
1.2litres milk or a 410g can of evaporated milk + 400ml water and 400ml milk 2 tbsp single cream
1. Heat the cooker on high.
2. Put everything into a microwavable bowl and stir well. Then microwave for 3-4 minutes or until the mixture is piping hot.
3. Pour into the cooker and cook for 6 hours on high or 8 on low.