And I flew back to New Zealand to autumn. The weather is now cool and crisp, blue skies and orange leaves and jackets. I love it when it is like this; red wine and hearty stews creep their way into the kitchen after a summer of hibernation and it becomes perfectly legitimate to spend Sunday buying winter pyjamas and discussing which episodes of Dawson’s Creek you will watch next with your flatmate (…kind of?).
So to celebrate the season and a lazy Sunday, I have a recipe for the ultimate of comfort foods- rice pudding. Slightly different than the cold creamed rice I used to eat out of the can when I was rowing at high school, I love the extra flavour the winning combination of the coconut, cinnamon and vanilla bring to this version.
1/2 cups of short grain rice (I used arborio)
2 cups of milk
2 tsp sugar
1 tsp cinnamon
1 tsp coconut
1 vanilla pod
This recipe is so easy and it worked! Just put the rice, milk, sugar, cinnamon, coconut and the seeds scraped from the vanilla pod into a pot, bring to the boil and then simmer for about half an hour. Test to make sure the rice still has some bite to it, and all the milk has been absorbed.
I served this with some mixed frozen berries that I simmered for ten minutes and then blitzed in the food processor.