Frozen rice pudding
If a completely smooth texture is preferred for the frozen rice pudding, just blend the milk / rice mixture to a smooth consistency after taking it off the heat. Goes well with any of your favourite fruit sauce or puree.
Ingredients
- 1 tsp vanilla paste (or seeds of ½ a vanilla pod)
- 125 g pudding rice
- 500 ml milk
- pinch of salt
- 1 egg
- 4 tbsp caster sugar
- 250 ml whipping cream, whipped
- pinch of ground cinnamon
Method
- Line a loaftin with clingfilm and set aside. In a saucepan, bring milk, rice, vanilla paste (or seeds and pod) and salt to the boil. Reduce heat and cover saucepan, keep over very low heat while stirring occasionally until rice is very soft, about 35 or 40 minutes. Remove from heat and set aside to let cool (with or without blending the mixture). In a bowl, whisk the egg and sugar until pale and fluffy. Add to the cooled rice mixture and mix well. Heat just short of boiling while stirring, remove from heat and set aside to cool. When completely cooled, fold in the whipped cream. Transfer to the lined loaftin, cover with clingfilm and freeze for several hours or overnight. Remove from the freezer 30 minutes before serving. Serve with a sprinkle of ground cinnamon.