What I didn't realise was quite how much milk rice pudding uses - I mean, there's hardly any rice in it! And of course most recipes use full-fat milk and involve a host of other tasty ingredients such as cream, nutmeg and (most importantly) sugar - all of which I don't have.
But I gave it a go anyway - here's my rice pudding, made with half skimmed milk, half water and with a few generous spoons of lemon curd stirred through instead of sugar:
I appreciate that looks rather like a fried egg, but you get the idea.
Anyway, the best part about it that it was delicious! Pretty creamy even with the low fat content. And super-easy to make on the hob (despite a boiling-over disaster). So if you fancy a lower fat version of this classic pudding try experimenting! Though I think if I had the choice I'd replace the lemon curd with honey...mmmmmm.
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