The time has most definitely come for comfort food. Large bowls of fabulous, spicy concoctions, to be enjoyed as the rain pours down the windows and the evenings roll in. Ideally there should be a log fire involved, although if I started one in my flat I fear that my service charge would increase exponentially.
Rice pudding has always had a place in my heart, but I’ve never made it, having assumed that it would take hours to cook and being, essentially, lazy. But recently, Joy the Baker and Tracy Shutterbean have shown me that it’s possible to make a completely amazing rice pudding in only half an hour! This was a total revelation to me and this weekend I finally got round to testing out the recipe. Let me tell you, I’m glad I did!
The key is to replace the usual pudding rice with risotto rice, which cooks much faster but still has the requisite starchiness to make the pudding beautifully creamy. Cooking the rice for half an hour retains some of the bite, resulting in texture perfection. (continue reading…)
Scaredy-Cat Kitchen 