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péché mignon | rice pudding

Serves 2

This is so easy if you fancy a warming pudding! You can make it as sweet as you like, and if you fancy being a kid again, just dollop a spoonful of jam in the middle before serving!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. Heat the oven to 140-150°C.
  2. Put the rice, pint of milk, sugar and nutmeg (if using) in an oven proof dish.
  3. Give it a gentle stir and cover.
  4. Bake in the oven for 1½ hours, checking occasionally to see if it needs more milk.
  5. Taste it to see if you feel you need more sugar or milk and that the rice is completely soft and cooked through.
  6. If you want it to brown slightly on the top (some people like rice pud 'skin') then leave for an extra 10-15 minutes or so.
  7. Serve.

Maybe serve with...

A lovely dollop of jam in the middle.

For those able to eat dairy ...

You could always add a swirl of cream or, according to my grandma, a knob of butter stirred in gives it that extra something. If everybody ate dairy, you can use cow's milk.

If you have rice milk leftover, see the banana smoothie, the sweet vanilla sauce, the chocolate fudge sauce, the hot chocolate, or the divine chocolate pots.


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