A decadent, twice-cooked winter dessert that is more than worth the wait
This is a slow-cooked rice pudding, but more so, because it just happens to take a while. You start it off on the stove, then cover and slow-cook in a low oven. The spices in the base are all optional; I like them because it then becomes a cross between a traditional rice pudding and the kheer (Indian rice pudding) of my childhood (although that was made with basmati rice). Sometimes, I add a spoon of crab apple jelly or seasonal jam to the middle and top with crushed biscuits.
Continue reading...from Lifestyle | The Guardian https://ift.tt/3tWypTG