Michelle Darmody: My favourite way to make rice pudding
We have a strange relationship with milk purchasing in our household — for some reason we either have far too much or far too little in the fridge. A friend who regularly stays with us when passing through Dublin, always arrives with a carton of milk under her arm, 'just in case'. When we do have a glut I usually transform it into buttermilk for soda bread, by adding some lemon juice, or sometimes I use it to make comforting milk desserts. These desserts feel particularly apt at this time of year.
Rice Pudding is one of the more common creations and it can be adapted using whatever spices and flavourings you wish; some nutmeg and honey, cinnamon and orange zest, dried cranberry and juniper. The recipe included here uses cardamom and a pinch of saffron. The Rice Pudding takes a while to bake but very little time to prepare. It can be served with stewed fruit or enjoyed just as it is.
