LIKE a comforting hug, these childhood classics soothe winters bite with their creamy sweetness.
Basic rice pudding
1 cup arborio rice+
1 litre milk
½ cup caster sugar
1 vanilla bean, split and seeds scraped
Place the rice, milk, sugar and vanilla in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover, and cook, stirring occasionally, for 25–30 minutes or until rice is tender.
Serves 4.
+ Arborio rice is an Italian short-grain rice used to make puddings and risottos. You’ll find it in
supermarkets and delicatessens.
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Choc-orange rice pudding
1 x quantity basic rice pudding (see above)
1 cup single (pouring) cream
1 tablespoon finely grated orange rind
150g dark chocolate, melted
Follow the basic rice pudding recipe (above). Add the cream and orange rind to the cooked pudding and stir to combine. Spoon over the melted chocolate to serve. Serves 4.
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Rhubarb and crème fraîche rice pudding
1 x quantity basic rice pudding (opposite)
1 cup crème fraîche
stewed rhubarb
400g rhubarb, trimmed and chopped
¾ cup caster sugar
1 vanilla bean, split and seeds scraped
2 tablespoons water
Follow the basic rice pudding recipe (opposite). While the pudding is cooking, make the stewed rhubarb. Place the rhubarb, sugar, vanilla and water in a medium saucepan over low heat and cook, stirring occasionally, for 25–30 minutes or until softened. Top pudding with the rhubarb and crème fraîche to serve. Serves 4.
Vanilla and ginger crumble rice pudding
1 x quantity basic rice pudding (opposite)
1 teaspoon ground ginger
¼ cup maple syrup
12 store-bought ginger biscuits, crumbled
Follow the basic rice pudding recipe (opposite), adding the ginger with the rice. Drizzle the cooked pudding with maple syrup and top with the ginger biscuit crumble to serve. Serves 4.
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Dark chocolate and caramel puddings
1 x 380g can store-bought caramel filling+
¹⁄³ cup double (thick) cream
200g dark chocolate, chopped
60g butter
3 eggs
½ cup brown sugar
1 teaspoon vanilla extract
½ cup almond meal
cocoa, for dusting
Preheat oven to 200°C. Place the caramel in a bowl and whisk until smooth. Add the cream and mix well to combine. Divide ¹⁄ ³ cup (80ml) of the caramel mixture between 4 x 1½ cup-capacity (375ml) ovenproof dishes. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until doubled in size. Fold the chocolate mixture and almond meal through the egg mixture and divide between the dishes. Place on a baking tray and bake for 18–20 minutes or until risen and the centres are soft. Stand for 5 minutes. Dust with cocoa to serve. Makes 4.
+ Find caramel filling in the baking aisle of the supermarket.
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For more winter feasts…
The new winter issue of donna hay magazine is on sale Wednesday, for $7.95. Pick up your copy for warming fare, from delicious ways with root vegies to mouth-watering old-school savoury pies. Plus, you’ll find more silky rice puddings, succulent roasts and simple soups to add to your winter repertoire.
CREDITS: Styling Lucy Weight
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