Warm and creamy
What’s better than tucking into spoonfuls of warm, thick and creamy rice pudding on a cold, winter’s evening? Not much in our book. Scoop some fresh-from-the-oven rice pudding into a tea cup and serve with a little jam. Yum!
Cool and fresh
Rice pudding for breakfast? Ooh yes please. Start the day with an energy boost. This is a great way to use up day-old leftovers from the fridge. And if you top it off with berries you get a fresh-tasting vitamin kick in the morning too.
Frozen and indulgent
When you’ve made a batch too big to eat in one go, just freeze the leftovers and turn them into a kind of ice cream. For those lazy Sunday afternoons when you feel like a treat, it’s on hand to satisfy your sweet cravings. Top with nuts and caramel sauce and dig into pure indulgence.
Feeling hungry yet? Why not make your own rice pudding with a seasonal saffron twist?
If you’re trying new ways of serving this comforting classic, how about adding a new flavour too. Saffron spice is a popular
Christmas flavour in Sweden. Mix it into your rice pudding for a little extra spice and colour. Give it a whirl with this recipe.
150g pudding/short-grain rice (rinsed)
A pinch of sea salt
120g light cane sugar
A pinch of saffron stalks
1/4 vanilla stick, halved
Brush a large oven-proof dish (3.5-4 litre capacity) with some of the butter. Add all the ingredients to the dish, finishing up with the
rest of the butter, and blend.
Cook in a warmed oven at 180°C for around two hours or until the rice is cooked and the top is crispy. This skin helps keep all the creamy goodness in the rice pudding.