It’s time for dessert Guys.
This is the last recipe, as part of that competition, although either tomorrow (or probably Monday now) there will be a round up of my inspiration behind the recipes.
No meal is complete without a sweet treat to finish it off.
And as this is the final recipe, as part of the Grana Padano competition, I wanted it to be an English and Italian fusion.
To me rice pudding is the epitome of an English dessert, although interestingly I believe it actually originated far from the small island of Britain. But more on that in the next post.
Simple Tiramisu Rice Pudding Recipe
150g/5.3oz Uncooked Long Grain Rice
250ml/8.7floz Semi-Skimmed Milk
4 teaspoons of Dark Muscovado Sugar
2 teaspoons of instant coffee
2 teaspoons of cocoa powder (plus extra for sprinkling)
Cook the rice as per the instructions, rinse, drain and put to one side.
(Guess who forgot to photograph the cooked rice before she carried onto step 2?)
Warm the milk in a saucepan and when almost at boiling point add the sugar, coffee and cocoa powder.
Once the sugar and powders have dissolved, add the cooked rice.
Keep warming gently (reduce the heat if you need to – take it slow!) and keep stirring. The mixture will thicken gradually. Take care not to burn the pan.
Split the mixture into 2 serving dishes and sprinkle with a little cocoa powder.
Serve immediately, as I’m sure you’ll agree rice pudding is best served warm!