Day 127: THIS is ambrosia

It’s been a hot, hot, hot few days here in the UK. Hasn’t it? As glorious as it is - and I don’t handle the heat well - it’s nice to know there is a little rain on the horizon; not least because nature could do with a good drenching. Lost in all this summer sunshine, I didn’t quite realise it had been three days since my last post. Which does not bode well for hitting the halfway mark by the beginning of October!

I adore rice pudding. Hot, cold. Baked, boiled. Flavoured, plain. I especially love it sweet, creamy and cold. Straight from the tin is heaven for me. Baked, I like it with a spoon of raspberry jam (with seeds) - but don’t(!) mix it, please! I like it dolloped in the middle of my serving; taking a little with each mouthful of creamy bliss as I eat my way through the bowl. The first time I was (knowingly) introduced to boiled rice pudding was at university by a Venezuelan friend. And that was the first time I tried Arroz con Leche; its sweetly spiced aroma would often be the first thing I’d smell when I walked into her flat for our study/coursework sessions.

Growing up the only form of rice puddings I knew were either baked or from a tin or yoghurt pot. I, like many I should imagine, have fond memories of time at their Grandparents’ when it comes to rice pudding. I remember my giddy excitement as Nan brought the oval baking dish to the table; its contents surfaced by a gleaming golden skin. It’s a controversial topic, and we know where Nigella stands, but I do love the skin that forms on boiling milk/custard. And the skin on gravy! But that’s a topic for another time.

When I came across Nigella’s Lemon Rice Pudding from Summer, I knew I had to give it a try. Especially when I read on and found out it was served cold (yum!). And, lemon has fast become a new favourite flavour in this house!

Nigella’s Lemon Rice Pudding

I honestly thought they’d be something complex behind something so heavenly. On the contrary: the hardest things are 1) grating the zest of two lemons (hardly challenging), and b) leaving the rice pudding to cool to room temperature and then overnight in the fridge. My adoration for it cold, though, was all the incentive I needed to hold off until breakfast the following morning. There’s a chance we enjoyed a spoon or three before covering it up to go in the fridge.

Flavour musings

Apparently, the Goddess Hera kept a grove of lemon trees (and other citruses) hidden in a secret garden guarded by a serpent-like dragon. And I bet she kept something like this hidden there too! Nigella’s Lemon Rice Pudding is perfect eating for any eating occasion, especially in this weather: breakfast, elevenses, lunch, afternoon snack, dessert, midnight snack; any time you fancy a spoon of something cool, sweet and heavenly. This is ambrosia. 

The little quarter lemon slices could be considered unnecessary, but they put me in mind of the little sugar-coated jelly slices used on cakes when I was little.

You can find this recipe in Nigella Summer.