Winter is finally here, and I couldn’t be happier! I’m truly over the steaming humidity that is Brisbane summers – I’m prone to sweating, so it is never a good time for me. Winter on the other hand is perfect in Queensland. Chilly mornings and evenings with bright blue skies and 23 degree temperatures during the day. What more could you ask for? Plus, I am a fan of coats and jackets and boots. Added bonus that I can now wear them.
Winter food is typically hearty and decadent – stodgy even? When the cooler season comes around, my mind springs to casseroles and baked goods, porridge and rice pudding. Heart-warming dishes that keep you toasty in the cool.
My mum used to make rice pudding, but her version included custard powder and sultanas, and was baked after it had been cooked on the stove top, so a wonderful milk-skin formed. She didn’t make it all too often, but those times when she did are fond food memories of mine. I absolutely love creamy, vanilla rice pudding. I tweaked her recipe for this one, and I used Natvia (my go-to for anything sweet) rather than sugar. However if it takes your fancy – go the sugar. I though the tartness of the raspberries would go perfectly with the pudding, however you can use whatever fruits – fresh, frozen or dried – in this recipe. Sultanas would be my dried fruit of choice, mostly because it is nostalgic, but I think some dried figs would be lovely. Apples, stone fruit or banana would also work well.
Rice pudding can be enjoyed hot or cold, for breakfast, or as a dessert. It’s simple to make and simple in flavour, and can be adapted easily to suit your taste preferences.
Vanilla Rice Pudding with Raspberry Compote
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- Category: Breakfast, Dessert
Ingredients
- ½ cup arborio rice
- 500 mL milk
- ¼ cup Natvia natural sweetener
- 1 tsp vanilla extract
- 1.5 cups raspberries (, fresh or frozen)
- Chia seeds to serve
Instructions
- In a medium saucepan, combine rice, milk, one quarter cup of Natvia and vanilla. Bring to a boil. Turn heat down to low, cover with a lid and simmer for 10 minutes.
- Remove the lid and cook for a further 15 minutes, or until rice is soft. Remove from heat and allow to stand for five minutes.
- For the raspberry compote, place fresh or frozen berries in a small saucepan. Heat over a medium to low heat, stirring continually and mashing fruit. Continue to cook until berries have broken down. Remove from the heat.
- To serve, divide rice pudding into two bowls, top with raspberry compote and sprinkle with chia seeds. Can be enjoyed hot or cold.
Notes
Alternatively, serve your rice pudding with other stewed fruits such as apples, pears, rhubarb and orange or stone fruit.
Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!
This recipe is in collaboration with Natvia.
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