Cinnamon rice pudding

Overview:

This is a version of a traditional comfort food. As with all rice pudding recipes, it can take a while to cook but it’s worth it. In this recipe the potassium and phosphate content has been reduced by replacing some of the milk with double cream and water. If you are diabetic you could also substitute sweetener for the sugar.

Ingredients:

• 100g pudding rice
• 280 ml (1/2 pint) whole milk
• 280 ml (1/2 pint) double cream
• 280 ml (1/2 pint) water
• 80g sugar (or sweetner)
• 1 teaspoon vanilla essence
• 1 teaspoon (or to taste) cinnamon

Preparation:

Put all the ingredients except vanilla and cinnamon into a pan and stir well. Heat at a medium to low heat setting, stirring regularly for about 1 hour.

Once the rice is cooked stir in the vanilla essence and add cinnamon to taste, warming through for about another 10 minutes.

Notes:

Cook’s tip : Instead of cinnamon, try adding nutmeg, or garnish with a little jam or apple purée.