end of summer rice pudding

At the end of the summer holidays we made up a big batch of rice pudding to experiment with flavours.
 

We decided we loved the chocolate one but our favourite is the coconut and cardamom. We ate it cold with fresh raspberries and banana outside in the late summer evening sun.
 

 

Here's what we use.....

Italian Arborio risotto rice – yes the kind of rice risotto is made from. Calon Wen organic milk and cream, fresh grated coconut plus it's milk, cardamom seeds, brown unrefined sugar, plump organic raisins and lots and lots of stirring.

It really was delicious.  That seems so long ago now, looking forward to eating it hot by the fire. Homemade comfort food. XX

And Dad said it wouldn’t work!

The latest addition to our ever expanding small bakehouse collection – especially made for our dad who would rather eat pudding than cake.

Made with Italian Arborio risotto rice, organic milk and cream, cinnamon, Green and Black's fair trade chocolate, and topped with a dollop of sweetened mascarpone – in a jar. Hot or cold.
It tastes like Me-Mum's homemade rice pudding with thick Spanish hot chocolate mixed in. Yum.

We made a vegan friend a coconut and cardamon version with fresh almond milk, raisins, agave syrup, and topped with coconut cream and pistachios - dairy and gluten free and no refined sugar.

And everyone's been telling us just how much they like eating cake and now pudding out of the jar. Sustainable packaging at it's best – recyclable, reusable, and no chemicals leaching into the food from plastic containers or wrapping. When you've eaten enough – just screw the lid back on. Perfect. XX