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Creamed Rice The story behind this is My Nanna used to make this As a dessert. …

Creamed Rice The story behind this is My Nanna used to make this As a dessert. I was thinking back about this. As I was cooking I was reminded of the memories and love making it. Rice was always in the pantry cupboard and we alway’s had milk in our fridge. This creamed rice is cooked with lactose milk, raw sugar, vanilla bean, cinnamon sugar, mixed spice and cardamom pods and when served it’s topped up with cooked shredded coconut and crushed pistachios. It’s a really creamy and delicious dessert and you could have it warm or cold. Being in lockdown I feel has brought us to stop and think how we use our food to last longer by left overs and turn them into another meal and to cook for ourselves and don’t have to go to shops all the time and use what we got. That’s what it has taught me it feel’s things have gone like the good old days. Enjoy your day Lisa.
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RECIPE
1 cup of white rice ( basmati)
1 1/2 cup of lactose milk and 1 1/2 cups aside.
2 cardamom pods
5 cm of vanilla bean,
1/4 teaspoon of cinnamon sugar
1/4 teaspoon of mixed spice
4 teaspoons of raw sugar
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TOPPINGS WHEN SERVED
Hand full of crushed pistachio nut’s.
1/4 Cup of shredded coconut and cooked by using an olive oil spray first and when slightly golden take it off the stove and place it on a plate.

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METHOD In a saucepan on low heat with rice and 1 1/2 cup of milk, Add cardamom pods, mixed spice, cinnamon sugar, raw sugar combine together then cut the vanilla bean in halfs and scrape the inside with a teaspoon then add it into the rice and the vanilla stick. Keep stirring here and there and add the extra milk bit by bit by stirring. Till it thickens and the rice is cooked turn stove off and pour the rice into a closed container and take out the cardamom pods and vanilla bean sticks out with a spoon.
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homecooks

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