Classic Rice Pudding
Ingredients
- 600 ml milk
- 150 ml cream
- 1/2 tsp vanilla paste or extract
- 25 g butter
- 50 g caster sugar
- 100 g pudding rice
- 2 tbsp elderflower farm Aggies dandelion lemonade syrup
Method
- Place the milk, cream and vanilla pod into a saucepan and bring to a simmer. Stir in the rice, butter and sugar then bring to the boil, stirring until the sugar has dissolved.
- Reduce the heat to the lowest setting and cook for 35-45 minutes or until the rice is tender and creamy, stirring frequently.
- Just before serving, swirl with a little dandelion syrup coulis. String well so it combine and flavour the mixture.
- Serve and enjoy while hot or warm up later on.
