There is something so comforting about rice pudding!
To make a change I have started using frozen fresh coconut which adds a lovely texture to the pudding, and of course, lots of flavour.
I buy my frozen grated coconut from my local Asian store, a great place to stock up on coconut milk too as well as all my usual spices!
Serves 8, leftovers are yummy hot or cold and work week for in the boys lunch boxes too.
150g arborio rice
90g caster sugar
70g frozen fresh grated coconut
270mls tin coconut milk
1.7litres full cream milk
50g butter, diced
Preheat the oven to 150 degrees Centigrade.
Grease a large oven proof dish with at least a 3litre capacity.
Weigh the rice, sugar, coconut and milk into the dish.
Top with the cubed butter.
Bake in the oven for 90 mins, stirring every 20-30mins, don’t stir for the final 30mins.
There is something medicinal with soups that really bring out the flavour of really good chicken stock.
With the addition of leeks and potatoes this soup is a favourite in our house especially if the boys are sick!
You could add a good handful of chopped parsley at the end to boost the vitamin c content but I tend to leave it out for the boys, they aren’t into parsley, yet!
This serves 8-10 depending on your portions and freezes well.
3 leeks, trimmed
1kg waxy potatoes, peeled and diced, 1cm
2litres chicken stock
salt and pepper to taste
Split the leeks in half lengthwise and then into quarters, chop into 1cm slices.
Place the chopped leek into a basin of cold water and rinse well to get rid of any soil or grit. Drain in a colander.
In a large soup pan, melt the butter.
Add the leeks and cook gently over a low heat until softened.
Add the potatoes and the stock.
Bring to the boil and gently simmer over a low heat for 30mins.
Season with salt and lots of freshly ground pepper.
Serve with crusty bread.