Rice Pudding

On a wet Sunday, when the wind feels bitter and the light barely passes for gloomy; when time drags cruelly and tears flow easily, I figure you’ve got two choices. Get outside or get in the kitchen.

My reasonable, rational self tried hard to convince me earlier that lacing up either trainers or walking boots would be of most use today. But my greedy, petulant child-ego state won through and so, after gently bubbling in the oven for two and a half hours, a creamy comforting rice pudding has made a welcome appearance in our house.

I followed Nigella Lawson’s recipe in How to Eat so my pudding is heavy in saturated fats, sweet with refined sugar and lifted by both warming vanilla and aromatic nutmeg. It’s sticky, creamy and chewy all at once and that blob of raspberry jam provides a hint of sunshine. Where a walk or run would have invigorated and inspired, this pillows, comforts and reassures.

Next time both real and metaphorical black clouds threaten simultaneously I’ll try and do both.

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5 thoughts on “Rice Pudding

  1. Pingback: Riskrem – Christmassy Rice Pudding from Norway | ãhãram

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