Wednesday, 30 April 2014

Mmmm rice pudding...

One of the hardest things about budgeting for my Live Below the Line challenge was giving up my morning porridge. So one of of key reasons for including milk in my budget (although its had many other uses this week!) was so I could make rice pudding for breakfast. 

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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