So a while ago I decided to make rice pudding. I was running low on breakfast stuff and figured that rice pudding had to be kinda like a porridge. Which it is, but a bit sweeter than I usually have that. I found a recipe and played around with it.
- 3/4 cup of rice
- 1L of milk
- 1/2 cup sugar (!)
- 1/4 tsp salt
- Seasoning – I used mixed herbs I think, the original recipe used nutmeg and vanilla essence
- 1/3 can chickpeas (I needed to use them up)
- Stirring spoon
- Container to store finished pudding in
Place the milk, rice, chickpeas and salt in a large saucepan over medium-high heat and bring to the boil.
Reduce heat to medium-low and cook, stirring, for 20 minutes or until the rice is tender.
Add the sugar and stir through mixed herbs if desired. Increase heat to medium-high and bring to the boil again. Boil for a further 2 minutes or until the rice is soft and the mixture thickens.
It was very yummy.