Everything is a bit sad, wobbly and shaky in January.

The look your Christmas tree gives you just before you decide to take it to the tip.  The mince pie baby that I am currently hiding under my jumper.   That shaky, squiggle your handwriting does when you remember that it’s 2014 and not 2013 when writing the date.  That back to work face everyone pulled last week.  The realisation that it’s not actually at all ok to eat cheese and biscuits for breakfast.

The best way to get through it is to wrap yourself up warm.  Specifically, with a bowl of this chai spiced rice pudding.

Serves two

Ingredients

200gr brown rice

Pinch of salt

400ml semi skimmed milk

100ml double cream

1 black tea bag

4tbsp honey

1tsp vanilla extract

1/2tsp ground ginger

3 cloves

3 cardamom pods

1/2 cinnamon stick

1tsbp coconut oil (or butter)

Toasted walnuts for serving (optional)

Method

1, Bring a medium sized saucepan with 1 litre of water to the boil with the salt.  Rinse the rice well in cold water and add it into the boiling water.  Turn down to a low/medium heat and simmer for 30 minutes, stirring occasionally.

2, Drain the rice well, place in a bowl and cover tightly with cling film.

3, In the same sized saucepan, add the remaining ingredients except the coconut oil/butter and bring up to a gentle boil.

4, Immediately reduce the heat, pass this through a fine mesh sieve to get rid of the whole spices, return to the pan and add in the cooked rice and stir well.  Stir in the coconut oil/butter here too.

5, This will need another 30-40mins of gentle simmering, being stirred occasionally until it has thickened and the rice is soft.

6, Serve hot or cold with toasted walnuts.

 

This recipe and text was originally posted on Corner Cottage Bakery.  You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.