Baked rice pudding with stewed cape gooseberries

Has it been that long since I last posted here? One year flew in a blink of an eye...

It’s not like I have forgotten about my little space. Just life got so busy and I had to choose my priorities...

It certainly has been busy year. Many things happened. We had some wonderful moments and some I wish would have never happened.

After seven years of marriage I finally met my in-laws. I had unforgettable time with them and I will certainly share those moments with you but another time.

We moved to a bigger place with more space and more light. I am so giddy about the later one.  We even have little garden where I might plant some vegetables and herbs. We’ll see.

But the most cherished moment was when in November we welcomed our second child. Our son.  He is already five and a half month old. 

 

It feels great to be back. I missed it a lot. 

 

I leave you now with a treat.  Comforting rice pudding, slowly baked in the oven. It is creamy and rich yet not too heavy. Just right.

Serves 4-6

For rice pudding:

Ingredients:

100g pearl rice

400ml full fat milk

400 single cream

50g brown sugar

1tsp vanilla essence

30g butter plus extra for greasing

Method:

Preheat oven to 140⁰C and grease 1.5l ovenproof dish.

In a saucepan combine milk and cream, add sugar and vanilla essence; gently heat over medium heat until almost boiling. Then remove from the heat.

Place the rice in the ovenproof dish and pour over milk, stir well.

Dot the butter over the top then carefully place it in the oven and bake for 1 – 1 ½ hr, stirring well after first 30 min.

When the pudding is golden brown on the top remove from the oven and let it rest for 10 min before serving.

Serve with stewed cape gooseberries.

For the cape gooseberries:

Ingredients:

2tbs butter

70g sugar

250g cape gooseberries

Method:

In a saucepan melt the butter over medium heat, add sugar and gooseberries. Leave to simmer for 5 min then remove from the heat.