Rice Pudding
Good old rice pud! When you're in the mood for something warm and comforting, this takes some beating. Especially when you consider it's that little bit lighter, thanks to the clever use of Canderel and skimmed milk.
What
120g pudding rice, washed under cold running water
25g butter
800g skimmed milk
100g crème fraiche
1 tsp vanilla extract
2 tbsp of granular Canderel
How
Melt the butter in a large pan. When sizzling, add the rice, stirring well to ensure all the grains are coated. Continue to stir until the rice starts to turn opaque.
Turn the heat to medium & gradually add the milk, stirring all the time until the rice is cooked. This can take up to 30 minutes.
Add more milk if necessary. The consistency you're looking for is soft yet creamy.
Remove from the heat & add the crème fraiche, vanilla essence & Canderel.
Although it's best served straight away, it's still nice cold, in which case you just need to pour it into a shallow bowl and refrigerate.
Top with a little freshly grated nutmeg & serve with fruit compote or fresh fruit.