Rice Pudding

Peat made this lovely Rice Pudding for us when we where in Spain.
1 Lt 1 3/4 pts soya milk
150g 5ozs Arborio risotto rice, (pudding rice takes a little longer to cook)
50g 2 ozs granulated sugar
1 vanilla pod, sliced in half lengthways
Wash the rice well and drain. Place in the pan with the milk and vanilla pod. Cook for 15 – 20 minutes until all the liquid is absorbed. Add the sugar one minute before the end of cooking time. Remove the vanilla pod.
Serves 4 people
Laureen’s version is to add 25g 1 oz of raisins, that have had boiling water poured over them and drained, with the sugar.
My Father has rice pudding leftovers with jam for his breakfast.
In the USA we had maple syrup with the rice pudding.

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