Creamy rice pudding is what I call comfort food, nostalgic value and simple preparation.
And the smell of milk cooking is something that makes you feel cozy instantly.
Melt 1 tbsp. of butter in a saucepan. Add 1 tbsp. of brown sugar, vanilla essence and 1 tsp. of cinnamon. Stir for a minute, add 100ml of rice (for the best result use white thick rice). Stir again for a minute, add about 50ml of water, and keep stirring until it starts evaporating. Then add 500ml of lukewarm milk (or at least room temperature). Lower the heat and cook for another 20 minutes, stirring form time to time.
Pour the creamy rice pudding into bowls and grate dark chocolate on top.
You can prepare it the evening before and have a ready-steady breakfast when you open your eyes in the morning.
Good day to you 🙂
See the coconut milk rice recipe
Gnocchi leftovers – boiled the day before. Well, it sometimes happens that I boil too much gnocchi. I then pan fry some of them on butter to get a golden colour. I keep the rest in the fridge until I find use for them. You can then add to your gnocchi whatever you have in the fridge ( fruits, vegetables, cheese…) and make a whole new meal. It’s even better if you have some gravy, but if not, the butter will do.
Today I grilled some pineapple cubes on butter, seasoned them and added them to the gnocchi leftovers from the fridge. It turned up being really nice. I gave it to my son as a side dish to a burger and young peas.
For another quick and easy gnocchi recipe, click here 🙂