They Say What They Say

My mum was admitted into hospital this afternoon. Thank god, I say, because it really is the best place for her. With all her associated health problems, once she gets a chest infection on top of everything else she really does need the high level of care that a hospital can give her. I'll go up to the old home town on the weekend and visit, but this is such a weight off my shoulders, I tell you.

My mum was admitted into hospital this afternoon. Thank god, I say, because it really is the best place for her. With all her associated health problems, once she gets a chest infection on top of everything else she really does need the high level of care that a hospital can give her. I'll go up to the old home town on the weekend and visit, but this is such a weight off my shoulders, I tell you.

To cheer myself up after all the mother-related stress, I decided that I needed a treat. So tonight I made rice pudding for dessert. It's a new recipe that I recently found on taste.com.au and oh my god, it is seriously is the yummiest rice pudding ever! I am so in love with this rice pudding I would gladly eat it for breakfast, lunch and dinner. That's how much I love it!

Caramelised Indian Rice Pudding

Ingredients (serves 6)

• 1/2 teaspoon ground cardamom
• 1 cinnamon quill
• 1 tsp vanilla extract
• 1 tsp finely grated lemon rind
• 50g unsalted butter
• 200g arborio (risotto) rice
• 1.2L milk
• 1/2 cup (80g) sultanas
• 150g caster sugar

Method:

Place cardamom, cinnamon, vanilla, lemon, butter, rice, milk, sultanas and 50g of the caster sugar in a 8cm-deep, 20cm-round microwave-safe dish. Microwave for 35 minutes on high, stirring every 5 minutes, until rice is tender and most of the liquid has been absorbed. (At this stage I spooned the pudding into individual serving bowls before sprinkling on the extra sugar.) Sprinkle with remaining sugar, place under a hot grill and cook for 10 minutes until the sugar is bubbling and golden (similar to crème brûlée).

Yummiest. Rice. Pudding. Ever!

To cheer myself up after all the mother-related stress, I decided that I needed a treat. So tonight I made rice pudding for dessert. It's a new recipe that I recently found on taste.com.au and oh my god, it is seriously is the yummiest rice pudding ever! I am so in love with this rice pudding I would gladly eat it for breakfast, lunch and dinner. That's how much I love it!

Caramelised Indian Rice Pudding

Ingredients (serves 6)

• 1/2 teaspoon ground cardamom
• 1 cinnamon quill
• 1 tsp vanilla extract
• 1 tsp finely grated lemon rind
• 50g unsalted butter
• 200g arborio (risotto) rice
• 1.2L milk
• 1/2 cup (80g) sultanas
• 150g caster sugar

Method:

Place cardamom, cinnamon, vanilla, lemon, butter, rice, milk, sultanas and 50g of the caster sugar in a 8cm-deep, 20cm-round microwave-safe dish. Microwave for 35 minutes on high, stirring every 5 minutes, until rice is tender and most of the liquid has been absorbed. (At this stage I spooned the pudding into individual serving bowls before sprinkling on the extra sugar.) Sprinkle with remaining sugar, place under a hot grill and cook for 10 minutes until the sugar is bubbling and golden (similar to crème brûlée).

Yummiest. Rice. Pudding. Ever!