Vanilla-scented rice pudding
Everything about this dessert - its sweet, homely scent, gentle, creamy texture and wholesome ingredients - makes us nostalgic for a sort of rosy-hued, English childhood that we've possibly borrowed from Enid Blyton. Anyway, it harks back to a time when puddings didn't have to whack you over the head with sugar and chocolate to be a family favourite.
We bring milk, cream, cinnamon, vanilla beans and orange zest to the boil and when it cools, blend it with eggs and sugar before adding the rice and cooking until plump and tender.
We'll be delivering it in a standing pouch, par-cooked and ready to be finished by you at home.
Arborio rice, milk, cream, egg yolk, caster sugar, vanilla beans, orange zest, cinnamon.
|PER 100G||PER PUDDING|
Pour into a one litre oven-proof dish and cook in a preheated 160C oven for 30 minutes, or until the top is golden.
Suitable for freezing. Defrost before cooking. May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.