Feed your appetite for cooking with Penguin’s expert authors
Melissa Hemsley’s ‘Rice’ Pudding Three Ways
From the book
Eat Green
Feel-good food that helps the planet and saves you money
Full of clever tips on seasonal ingredients and sustainable cooking
With flexitarian recipes to suit vegans, veggies, and omnivores
Buy From
Introduction from Melissa Hemsley
Breakfast or pudding whenever you like. This is really a sort of special porridge, using up leftover buckwheat, quinoa or rice. And any of these three toppings would be delicious over a simple porridge too. I love full-fat dairy but anything goes here. Use any of your preferred alternative milks and, if you ever have a half or quarter tin of coconut milk leftover, swap that in instead. Coconut milk is very rich though, so make up the rest with water or a mixture of milk and water.
Ingredients
Method
Put all the ingredients for the rice pudding in a saucepan and simmer away briskly on a medium heat for 15–20 minutes to let it reduce and thicken up.
Meanwhile, make your chosen topping. Add your fruit to a second pan, cover with the other ingredients, put the lid on and let it simmer over a low heat. The stone fruit will need around 15 minutes, the rhubarb 10 and the berries 5.
Serve each bowl of rice pudding topped with the fruit and its juices and, if you like, with the butter or nut butter stirred in and topped with a few chopped nuts or dried fruit.
You might also like
Reviews
5 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment