On Saturday I had leftover rice from the previous day’s rice dish (yes, the one that was supposed to use up my leftovers) so I decided to make rice pudding for lunch. It’s called Unexpected Rice Pudding because, well, I wasn’t expecting to have rice pudding in the middle of the day.
It’s a quick recipe, so quick in fact that I didn’t have time to take photos of the process, so you’ll have to use your imagination…or make some yourself.
2 cups cooked rice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp custard powder
2 tsp apricot jam
1 tsp butter
1 tbsp mascarpone (or double cream)
1 tbsp castor sugar
A sprinkling of cinnamon
Pre-heat the grill to 180 degrees C.
Put the rice and milk in a saucepan with the cinnamon and nutmeg. and heat until simmering.
In a cup, mix the custard powder into a paste with a tablespoon of milk and add this to the simmering pot while stirring.
Add the apricot jam and butter and stir them into the pudding as they melt.
Once the pudding is hot and reduced to the consistency you’d like (I like it quite thick so I let quite a bit of the milk boil off) stir in the mascarpone. Spoon it all into an oven proof dish or a few ramekins.
Mix the castor sugar with the sprinkling of cinnamon and sprinkle this on top of the pudding. Put in the oven until the sugar on top has caramelised (or you can try burning it with a blow-torch like a Créme Bruleé.
Add a squeeze of syrup if you want a bit more sweetness.