My Nan was not the greatest cook but she didn’t like to waste food either. I think that living through two world wars, and not having much money when she was little, helped her to be frugal. My Grandparents were never carefree with money and they never spent beyond their means. So wasting food was not an option under my Nan’s roof.
They would save money any way they could. When visiting my Aunt and Uncle in Switzerland they would even take their own sandwiches to the airport. My Uncle, a large Swiss German man, found it hilarious when he found out they had spent the night in the airport. They were visiting my Aunt and Uncle and they had booked an early morning flight to Switzerland. So they had decided as public transport didn’t run at that time to sleep in the airport the night before. They thought it was a waste of money booking a taxi so instead bedded down for the night in the airport.
Plus, they would always buy powder milk. I always remember it was my grandfathers job to make the milk up. Occasionally he would make too much and if Nan had leftover bread she would make a bread and butter pudding. However, if there was no bread she would make a rice pudding. Rice pudding was a rare treat and I loved it when we ate it. For me, as a child and even now, it’s the ultimate comfort food. It’s a warm and milky dessert that’s perfect for children and adults.
- Slow cooker
- Sharp knife
- Chopping board
- Frying pan
Ingredients for the slow cooker
- Pudding rice x 175g
- Sultanas x 50g
- Ground Cardamon x 1 tsp
- Coconut Milk x 1 litre
Ingredients for the frying pan
- Strawberries x 500g
- Cinnamon x 1 tsp
- Honey x 2 tbsps plus extra for drizzling
- Coconut oil x 1 tbsp
Method for the slow cooker
- Put the slow cooker on low.
- Place the rice into a sieve and rinse under cold water.
- Tip the rinsed rice into the slow cooker pot.
- Pour over the milk and stir in the ground cardamon.
- Cover with the lid for 2 and 1/2 hours.
Method for the frying pan
- Towards the end of the rice pudding being cooked, start to hull the strawberries.
- Insert a small knife into the top of a strawberry near the green leaves.
- Using the knife, cut around the outside and back to the start.
- Pull on the green leaves which will take out that part of the strawberry and the stem inside.
- Repeat this process for the rest of the strawberries.
- Once all the strawberries have been hulled, cut them in half.
- Put the frying pan on a high heat and wait until hot.
- Add the coconut oil and spread evenly across the base of the pan.
- When the pan is hot, add the strawberries, cinnamon and honey.
- Fry until the strawberries are soft.
- Now the rice pudding is cooked, serve and add the strawberries to the top.
- Drizzle extra honey and enjoy.
Nan’s Slow Cooked Rice Pudding is my adaptation of my Nan’s dessert. Firstly she would not have used a slow cooker. Secondly, I don’t think she knew about spices like cardamon and cinnamon either. Nan would have used the oven to make this dish. I’m sure if she’d had a slow cooker she would have used it for dishes like this one. It can be enjoyed with any stewed fruit not just strawberries. You could try plums or pineapple too. However you decide to eat this dish, as always, enjoy.
What’s your favourite pudding? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx