I had a cold. I couldn’t focus on anything, my throat was scratched by millions of tiny hamsters, so I called in sick, covered in a blanket and felt sorry for myself. But a girl needs to eat, even when she is sick. There is a sentence I’ve once read on Strawberries from Poland, that when you are sick you long for childhood, comfort food. So I was trying to figure out what to eat and rejected idea of a toast, toasts are rough and crunchy, not soft and comforting. I remembered that I do have pudding rice. You see, I’m a hoarder. My pantry is always full. If you love cooking you know it’s handy to have more than a kilo of flour, or even five different flours is fine as well, but there are ingredients that stay in my pantry far too long.
I got the rice from my Danish friend Mette a long time ago, we were chatting about Christmas traditions, and how rice pudding is a staple in Denmark. I told her that “rice on milk” or “semolina on milk” is quite popular breakfast or dessert especially for kids. One day Mette brought me pudding rice. It took me some time to use it. You see, boys don’t like sweet breakfasts. My boy doesn’t like milk and rice combination at all. So, I’m on my own with it. So only when I was sick and alone I spoiled myself with this soothing food. I don’t know how healing rice can be, but this smooth consistency let me to feel slightly better.
- 1/2 cup pudding rice
- 1 1/2 cup milk
- 2 Tbsp double cream
- 1 1/2 Tbsp maple syrup
- optional: cinnamon or vanilla paste/extract
Put the rice, milk, cream and maple syrup in a heavy bottomed saucepan.
Optionally – you can add cinnamon or vanilla.
Bring to the boil, then simmer on medium heat around 20-30 minutes or until the rice is tender.
Stir frequently to prevent the rice from sticking to the bottom of the pan.
If the rice is still hard and all milk evaporated just add more milk.
Serve with fruit syrup, jam or puree. I used raspberry syrup.