By the time I post this, the UEFA Soccer Cup will be over, and we will know whether Italy or Spain has won. I am not, in all probability, going to get up to watch it, even though I did cunningly pick Italy in the office Soccer Cake Sweep and did, it must be confessed, derive great delight from Italy’s victory over Germany. It was suggested by my Milanese colleague that we should both get up at 4am tomorrow to go and watch the soccer somewhere central. Alas, I do not have the youthful energy of my Milanese colleague, so the best I am likely to do is get up half an hour or an hour early tomorrow morning to watch the end of the game on my TV at home.
(I didn’t. Which is a good thing, because Spain won 4-0, and that would not have been worth losing sleep for…)
Since it is currently *extremely* cold in Melbourne, this calls for a suitably warm and comforting breakfast. And let’s face it, there’s nothing better in cold weather than slow baking. It warms the house, and makes everything smell wonderful, and, ideally, you get something to eat at the end of it (note that I am not counting my chickens at this stage – I haven’t actually eaten the results of this recipe yet, though it is now in the oven).
I saw a recipe a while back for rice pudding cooked overnight, and I had great plans for adapting it to my slow cooker. Since my slow cooker has decided to take indefinite strike action, I’m returning to the oven idea. I’ve changed the recipe a fair bit – I can’t face cream in breakfast food, and why have currants when there are raisins in the world? And spices?
… Suffice it to say that this is my recipe now. Here’s hoping it will be a good one! (It is – lovely and orangey and sweetly spiced, but not too sweet. Very stodgy and soft and baby-foodish, but that’s pretty much the point of rice pudding. Definitely good winter breakfast material, and I just wish I’d thought to stew some apples to go with it.)
Your shopping list1/2 cup arborio rice 2 1/2 cups milk (low fat works fine, as does soy or coconut milk, I understand) 1/4 cup raw caster sugar (or any other sugar of your choice) 2 tablespoons of sultanas 1 tablespoon of raisins zest of 1 small orange 1 tsp vanilla essence 1/4 tsp cinnamon a shake of nutmeg 1 1/2 tsp butter