I’ve been unwell this week, and although the trees are starting to bud outside, it’s still the cold part of winter with frosts every morning. Clearly this calls for comfort food, and snuggling on a sofa with a novel or DVD.
My comfort food for dinner tends to be rice with something simple. Which means it’s no effort at all to cook some extra rice so that I can have rice pudding for dessert. Rice pudding is one of those things which can be either stodgy and bland, or creamy and delicately flavoured. I like to think that mine falls into the second category.
Makes 3-4 servings
3 cups cooked rice (refrigerated leftover rice is fine)
3/4 cup caster sugar
1 cup milk
1/2 cup cream
1/2 vanilla pod
1 cup dates
Pre-heat oven to 180°C (350°F)
Place rice in a loaf tin, break up any clumps. Chop dates and mix them in with the rice.
Whisk together eggs and sugar. Add milk and cream. Split vanilla pod lengthwise and scrap out the seeds, add these to egg mixture. Whisk until all the sugar has dissolved, and pour over the rice and dates. There should be enough liquid to adequately cover the rice. Sprinkle some cinnamon on the surface.
Put loaf tin into a wider baking tin, which is half full of water. Put both of these into oven, and bake for 35-45 minutes.
Serve with cream, custard, ice cream, or just on its own.