Rice pudding is a real old school classic; you might even call it retro. Since featuring heavily as a dessert for school dinners, it’s remained a nostalgic favourite for me and I’ve always loved it’s thick, creamy sweetness, especially when my mum would make it with plenty of nutmeg.
Rice pudding is still something I enjoy every now and again and I’ve updated mine a little with some crushed amaretti biscuits and rose petals to give some texture and a more grown up feel. The Schwartz Ground Nutmeg gives the pudding its signature flavour and makes it perfect for these cold, dark winter nights. A little nutmeg goes a long way here so be careful not to overdo it!
If you’re looking for more festive treats, then head over to Schwartz for plenty more recipes.
R E C I P E
200g (7oz) pudding rice
75g (3oz) caster sugar
900ml (1½ pint) milk
2 tsp vanilla extract
¾ tsp Schwartz Ground Nutmeg
Handful of amaretti cookies, crushed
Dried rose petals, to decorate
M E T H O D
Add the pudding rice, sugar and milk to a large saucepan. Bring to the boil and add in the vanilla and Nutmeg.
Reduce to a low simmer and let the rice cook for 30-35 minutes stirring occasionally to ensure the pudding doesn’t stick to the bottom of the pan.
Once the grains have softened, remove from the heat and serve the pudding warm with crushed amaretti cookies and dried rose petals if using.
This post was sponsored by Schwartz and all opinions remain my own.