It’s hot, it’s really hot here. I’m tired and I keep forgetting things and making silly mistakes. I live in a constant haze, trying to figure out how not to make collide dreams, reality, expectations and future projects. Maybe I just need holidays, after all!
Today I just want to take the chance to introduce you the new G2Kitchen issue, fresh, summery and made with the usual passion and enthusiasm. Unfortunately this will be the last issue, it has been an extraordinary experience, I lived for a while the dream of working in a real editorial staff! As usual, here you can read one of my recipes from the magazine translated in English.
You won’t be able to convince me that eating light is boring, sad and above all that we can not eat something sweet! Just take this rice pudding: I would have done the classic version with fresh cream instead of half skimmed milk and I would have used a little more sugar, but since it’s summer and you know how things go when you have to show the winter laziness on a beach, you can also decline it in light version.
The rice will release the starch, which will give you a creamy feeling without adding any additional fat and the vanilla pod, with its intense and tropical aroma, will wrap you in a sweet cloud.
LIGHT RICE PUDDING
- 250 g of rice
- a pinch of salt
- 500 ml semi-skimmed milk
- 1 vanilla bean, split open
- 6 tablespoons sugar
- Cook the rice in boiling water with a pinch of salt for 15 minutes (or according to the packaging instructions), drain and transfer to a non-stick pan.
- Cover the cooked rice with 500 ml of low-fat milk, add the vanilla pod and 6 tablespoons of sugar. Allow to simmer gently over low heat for about 30 minutes, stirring frequently with a wooden spoon or silicone spatula to prevent from sticking. Let it simmer until the milk has been almost completely absorbed.
- Remove from the heat and blend partially the rice with an immersion blender.
- Divide into small individual bowls and refrigerate.
- Just before serving, sprinkle with a dusting of icing sugar or desiccated coconut, or, as in this case, with a spoonful of rose petals jam. It ‘s also very good served with a few tablespoons of chopped fresh fruit.
- I have served the rice pudding with the delicious rose petals jam made by Emiko.