Rice pudding is the ultimate comfort food – a bowl of warm, creamy rice and a dollop of strawberry jam would take most British people straight back to their childhood. Rice pudding is made in many variations around the world, in Denmark it is known as Risalamande, Kheer in India and Arroz con leche in Spain. Some add dried fruit and spices or fold through eggs or whipped cream. A good non-stick pan is important to stop the rice sticking as it thickens.
A generous spoonful of strawberry, raspberry or cherry jam is sometimes all a good rice pudding needs, but for something a little fancier why not try Vineet Bhatia's Rice kheer with chocolate and mandarin or Laurie Gear's Chilled rice pudding with chocolate sorbet, mandarin soup and macadamia nut tuile. Josh Eggleton serves his Rice pudding with tasty ginger snap dunkers while Andrew MacKenzie makes a delicious White Chocolate rice pudding parfait.
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How to make rice pudding
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