Creamy Rice Pudding With Cinnamon Sugar
How hard could it be? Not hard at all, that’s the answer!
Everything simply gets mixed together in a slow cooker and the slow cooker(crockpot) does all the work. You do have to stir it several times during the cooking process . . . but that’s not much of a hardship really . . .
It leaves you hands and stove-free to prepare the rest of your meal with perfect ease! No fuss no muss!
Included with the pudding is a recipe for an optional raspberry sauce to spoon over top. Num num!
The rice pudding itself is flavoured with a strip of orange peel/zest. Just carve it off of a well-washed orange with a vegetable peeler. Easy peasy.
The top of the finished pudding is gilded with a bit of cinnamon sugar . . . not enough to take over the pudding, but just enough to give you a light hint of the flavour.
Once again, I cut the recipe in half and cooked it in my small oval shaped slow cooker. It looks like this.
Today I made the optional raspberry sauce to serve with it. I think a fruit sauce goes very well with rice pudding.
Raspberry is very nice, as is cherry. (My favourite is cherry sauce.)
Creamy Rice Pudding with Cinnamon Sugar
- 200g uncooked short grain white rice (1 cup) (I use arborio risotto rice)
- 1 1/4 litres of whole milk (5 cups)
- 95g caster sugar (1/2 cup, super fine granulated sugar)
- 2-inch piece of fresh orange rind/zest in one piece
- 1 vanilla bean
- 2 TBS caster sugar
- 1 tsp ground cinnamon
- 150g frozen raspberries (5 1/2 ounces)
- 45g sugar (1/4 cup)
- 1 TBS water
- To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 litre (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.) Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
- Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top.
- To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened.
- Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.
This really went down a real treat. Todd was in pudding heaven! I had a tiny taste (I am trying to stay away from sugar) and I have to say it is really delicious. Not over the top sweet. Just right! Happy Easter!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/04/creamy-rice-pudding-with-cinnamon-sugar.html
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