APPLEBY'S CREAMY STOVETOP RICE PUDDING

 

My local farm, Appleby's has just started selling it's raw milk straight to the customers.  I don't understand why this hasn't happened before, such a great idea, imagine getting your milk on the same day it has been produced!  Raw milk means it's not been pasturised and the health benefits of  that are varied including helping with asthma and because of the enzymes still present it means those with a lactose intolerance can once again cows milk.

I reckon it's the nearest I'm going to get to milking a cow and can't stop myself from taking my bottle down for a refill. So I've been thinking up recipes for this gorgeously fresh milk.  Rice pudding, one of my ultimate comfort foods, is a must.  I am usually happy with a bit of jam, just like we used to have at school, but if the cows are making the effort, so will I and I've rustled up a berry compote which you can have hot or cold. 

 
Serves 4-6

In a medium sized pan, combine 200g Pudding Rice, 1ltr Appleby's Raw Milk, 100g Sugar, 40g Butter and 2 tsp Vanilla Extract.  Stir everything together then put on a medium heat and bring to the boil.  Keep stiring the rice while it heats to stop it sticking to the bottom.  Once it starts to boil, reduce the heat and continue cooking for roughly 30-40 minutes till the rice has cooked.  You need to keep an eye on it and stir it now and then.  

Whilst the rice is cooking, make your berries.  In another pan weigh 250g Frozen Berries and 2 tbsp Sugar.  Warm through on a low heat till the sugar has melted and the berries are soft and warm.

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RICE PUDDING WITH SPICED PLUMS

When it comes to comfort food you really can't go wrong with rice pudding. I love it.  I can eat it baked with the skin on top, made on the hob, hot or cold.  As a child if I was poorly my mother's rice pudding was the only thing that made me better.  Even school rice pudding with the blob of jam that of course you had to stir in so it all went pink.  I just love rice pudding and with the addition of these spiced plums and their magnificent crimson intensity, it really doesn't get better.

This is posh rice pudding, a decadent grown up version that is almost embarrased at how luxurious it has become.

700ml Milk, 50g Sugar, 200g Pudding Rice, 150g Double Cream, Freshly Grated Nutmeg

To make the rice pudding, heat the milk and sugar then add the rice and cook for 30 minutes stiring from time to time to stop it sticking to the bottom of the pan.  Once cooked, stir through the double cream and grated nutmeg.

Spiced Plums
500g Plums halved and seeded
50g Sugar
150ml Fresh Orange Juice
Zest of 1 Orange
2 Star Anise
1 Cinnamon Stick

Put all the ingredients into an oven proof dish and bake for 30 minutes at 190C.  When the plums are tender top with the rice pudding and return to the oven for 20 minutes till browned.