Recipe-146-Rice Pudding with Cinnamon Infused Olive Oil
Infinitely adaptable, rice pudding is the ultimate versatile desert that everyone loves all year round. Hot and warming in the winter, served with lots of cinnamon, or cold as a refreshing treat straight from the fridge in the summer with honey and fresh fruit. Our version is served with cinnamon olive oil that you can make yourself. It's never too early to start planning your seasonal cinnamon flavored treats binge!
Make the cinnamon oil:
Get a clean, dry jar and fit ads many as possible cinnamon sticks in.
Pour in the extra virgin olive oil until all of the cinnamon sticks are completely immersed.
- Seal the jars and let it steep in a dry cupboard for 2 weeks, shaking the jar daily.
- Remove the cinnamon sticks and store in a dry, cool and dark place for up to a month.
Make the Rice Pudding:
In a wide saucepan dissolve the cornstarch into the cold milk. Add the rice, sugar and vanilla and bring to a gentle simmer stirring constantly until the rice absorbs all the liquids. Add extra milk, (or water) if needed.
- Divide into bowls and drizzle with some cinnamon oil.
- Garnish with fresh fruit and a dash of cinnamon and serve hot or cold.