I’m baaaaack! I’ve been away for nearly 4 weeks as I travelled to New Zealand to attend my friends’ wedding, and I stopped for a quick family visit in Belgium on my (long.. oh so long) way back. As I’m slowly but surely getting back into my normal rhythm (and time zone) I’m finally beginning to feel like myself again. Now that my energy levels are back up again I’m ready to get back into the kitchen and create some new recipes!
But first I’d like to share my recipe for rice pudding, which I made before I left on my holidays. I had never made it before so I hadn’t a clue what to expect in terms of difficulty but I really liked making it, it didn’t require much work and it was really flavoursome. I used rice milk instead of cow’s milk as well, making this recipe dairy-free as well as gluten-free. I did use eggs however so it’s not suitable for vegans I’m afraid.
- 150g pudding rice or risotto rice
- 1l rice milk
- 2 egg yolks
- 1 vanilla pod
- 75g sugar
- Various toppings: raspberry, brown sugar, cinnamon
Rinse the rice under water. Bring milk along with the sugar to a boil, then add the rinsed rice and stir well.
Scrape out the seeds from the vanilla pod and add to the mixture.
Reduce the heat to medium and leave it simmer for 30 minutes.
Stir in the egg yolks and let the pudding cool down.
Serve with your favourite toppings (mine are brown sugar and raspberries).
If you serve them ever so slightly warm, the brown sugar will melt over the pudding: divine!