This winter just doesn’t want to quit.
I know we’re supposed to be going all Spring-like with our recipes.
Well, when I see snow outside, I want to eat something with a bit of heft.
Yes, I’m not looking forward to weighing myself when Spring finally does come.
We Maltese do love our starches.
I mean, gluten-free is great if you have a medical condition.
But most folks don’t, so why stop making old family favourites?
Rice pudding is comfort food of the first order.
It's a little easier than Ma’s risotto.
And way cheaper than Carmela’s Risotto with Truffles and Champagne.
You can add the zest of a lemon or an orange when you add the vanilla.
When you are stirring the rice while it is cooking, use a spatula to scrape the bottom of the pot so the pudding doesn’t burn on the bottom.
4 – 6 servings
Place in a pot
1/2 Cup short grain white rice
1 1/2 Cups water
1 teaspoon cinnamon
Bring to boil over medium heat.
Reduce heat to low, cover, and simmer for 15 minutes.
Continue cooking until all the water is absorbed.
4 Cups milk
1/2 Cup sugar
1 teaspoon vanilla
Stir to combine.
Bring the mixture to a simmer over medium heat, then reduce heat to low.
Cook for 45 minutes or until mixture is thick and creamy, stirring occasionally.
Remove from heat and pour into a serving dish or several small dishes.
Serve slightly cooled or well chilled.
Before serving, garnish with
a sprinkle of ground cinnamon or nutmeg or cardamom sugar topping