Reporter: Welcome to our kitchen today, Michael Clarkson from the UK! He will walk us through the process of making rice pudding, a classic British comfort dessert frequently enjoyed as a simple family meal, often following a traditional Sunday roast, or as a "nursery pudding" staple that recalls childhood memories. So Michael, first, what ingredients do we need?
Michael: I’m thinking about my sister now, back in England. She's a really good cook. She would probably use half a cup of rice, two cups of water, a couple of cups of milk, and maybe a third cup of sugar, but be careful with the sugar. It depends on how sweet you like it. A little bit of salt, some vanilla extract, and some cinnamon, but that's optional, depending on your taste. Some raisins, always good. Again, optional, but always good. I like them. And one tablespoon of butter. Be careful how much fat you're putting in there. Got to be healthy, but it is good for the rice pudding.
Reporter: That sounds simple enough! And I like the idea that we can adjust the sweetness, as some people really love sweet desserts…not naming anyone! So, where do we start?
Michael: "So, first of all, rinse the cup of rice under cold water until the water runs clear. Then place the rice and two cups of water in a pot and bring the pot to a boil. Once it starts boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the water is fully absorbed into the rice and the rice has got a soft texture. Then it's about right."
"Next, you need to add two cups of milk, a little bit of sugar, and a bit of salt to the cooked rice. Stir everything together well and then continue to cook it over low heat. The heat must be low. Don't burn it like I do."
Reporter: Sounds like a good arm workout! Stirring and cooking at the same time!
Michael: "Make sure to stir frequently to prevent the milk from burning. To be honest, just keep going round and round and round. It's good for your arm muscles. Let the mixture cook for about, what, 20 to 25 minutes, basically until it becomes thick and creamy. After that, stir in your butter, one tablespoon of butter, one teaspoon of vanilla extract, and half a teaspoon of cinnamon, if you like cinnamon. I do, and I always used to really enjoy it as a kid when my mum put cinnamon in there."
Reporter: That’s when it starts to look like real comfort food!
"If you're using raisins – and again, I would, but that’s personal choice, personal taste – add them now and then continue cooking for maybe two, three minutes. Stir gently, keep on stirring continuously, build up those arm muscles…abit of exercise won't do you any harm," said Michael.
Reporter: I can already imagine the smell — warm, sweet, and cozy!
Michael: "Finally, last thing, remove the pot from the heat, and let the rice pudding cool slightly. Then you can serve the rice pudding warm, as I often do. I prefer it warm. And that's a nice, comforting, warming dessert, especially on cold nights.Or you can chill it in the fridge for a few hours, if you prefer it cold. I like it cold, but I prefer it warm. And then, obviously, if it's cold you can use it on summer days,as well," added Michael.
Reporter: And don’t forget the toppings!
Michael: "Spoon the pudding into small bowls, and if you like this, sprinkle a little bit of extra cinnamon on the top. Other toppings can be added as well – fresh fruit, nuts, a little bit of honey, and it all adds extra flavor. Enjoy, and I hope you make it well."
Reporter: That sounds amazing - simple ingredients, but such a delicious result! Thank you so much, Michael, for sharing that comforting recipe with us today. We hope to have you back again sometime on VOV24/7’s Food Delight. To all our listeners — enjoy your rice pudding, whether it’s warm or cold! Catch you guys soon!
