A week has passed since my weekend away in Suffolk. In that time the air has cooled and decaying leaves have begun to fall, a second lockdown looms bringing the wrath of panic buyers with it. My kitchen resembles Old Mother Hubbard’s cupboard, forcing me to face the supermarket aisles. A common cold not Covid has found me and I want to be snuggled in my pyjamas and slippers in front of the television, not dodging demented shoppers determined not to miss out on their 3 item daily allowance of bog roll. Newsflash! Unlike doctors surgeries, the supermarkets remained open during this pandemic. And if the apocalypse is coming I want coffee and chocolate by my side, not a room full of Andrex. I have a twelve packet at home that will see me through, so I steer wide of toilet aisle asylum and instead search for the ultimate comfort food.
Cinnamon Rice Pudding
Ingredients (Serves 2)
- 45g Pudding Rice
- 25g Soft Brown Sugar
- Pint of Milk
- 1/4 teaspoon Cinnamon
- Knob of Butter
- Jam to serve
Method
Rice pudding is traditionally done in the oven, but I am not a fan of the skin. I have tried the hob option a couple of times, with varying degrees of burnt milk. Now I use the slow cooker, a sure way to achieve perfectly cooked (skin free) rice pudding each and every time.
All I do is add pudding rice, soft brown sugar, milk, cinnamon and a knob of butter to the slow cooker. Switch it on high and leave for three hours, stirring occasionally. Dish up and add jam. Simple, yummy and not a toilet roll in sight. Perfect!
