Rice pudding must be the retro favourite of the dessert world . . . probably part of the wave of gluten-free cooking. Let’s face it, everyone has their favourite way to cook it and serve it. Me, I’ve often only enjoyed the whipped cream on top. I like mine creamy and not very grainy or gelatin-like. Savvy’s dad has to have it with ‘flies’ (raisins) cooked in it. Mine must have cinnamon.
Ambrosial Chai-Spiced Rice Pudding. Make mine creamy with cinnamon!
For the Savvy cook, this recipe is definitely a weekend project taking about 2 1/2 hours to make. Using a rice cooker and a slow cooker eliminates the need to stand over a pot for hours. But you still need to stir the pot occasionally. The pudding keeps well in the fridge in an air-tight container with a layer of waxed paper applied directly to the surface. Makes 6 – 8 servings.
My recipe is an amalgam of several I found on-line and in blogs. The quest for a tasty, up-dated rice pudding recipe started last year when Stuart Maclean (the Order of Canada-honoured storyteller and radio broadcast host) of CBC Radio’s Vinyl Cafe posted a Facebook photo of his slow-cooker in the throes of producing rice pudding.
Evaporated milk, coconut milk, vanilla bean, cardamom pods, nutmeg, brown sugar & cinnamon
Savvy Single Suppers 