Rice pudding is one of those pudding I’ve never liked. Like many pudding it was the slimy texture that put me off. Since getting fit my tastes have changed though, and many of those off-limits puddings I now rather like (which isn’t always helpful when trying to keep fit!).

So today I’m trying rice pudding, based on this recipe that cleverly adds maple syrup and ginger snaps.

• 1 cup pudding rice
• 4 cups skimmed milk
• 1/3 cup packed light brown sugar
• 1 vanilla pod, split & seeds scraped (use seeds and pod)
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• pinch salt
• Topping: maple syrup, ginger nuts

Basically everything goes in a pan.

Then add the milk.

Bring to the boil, and things dissolve a lot more.

After 25 minutes simmering away with the lid on things have thickened nicely and it’s ready to serve.

Serve with a quick pour of maple syrup, and crushed ginger nuts on top. We had 3 ginger nuts each… possibly one too many.

• 1 cup pudding rice
• 4 cups skimmed milk
• 1/3 cup packed light brown sugar
• 1 vanilla pod, split & seeds scraped (use seeds and pod)
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• pinch salt
• Topping: maple syrup, ginger nuts

Put everything except the topping in a pan, bring to the boil, then turn down to a simmer and cover. Cook for 20-25 minutes. Serve with maple syrup and crumbled ginger nuts.