Recipes

Very, Very Simple Rice Pudding Ella Mittas

This is a simple rice pudding base that you can top with any combination of nuts and fruits. I’ve used figs and hazelnuts, but this base is very versatile. Use any fruit in season for the topping with any nut for crunch.

(serves 4)

(serves 4)

INGREDIENTS

2 cups milk
1 cup cream
1 teaspoon vanilla extract
2 cinnamon sticks
1 cup Arborio rice
3 tablespoons caster sugar

METHOD

Place the rice, milk, cream, vanilla extract, cinnamon sticks, and sugar in a medium saucepan. Bring up to the boil and then turn down to a gentle simmer.
Continue to stir until the rice is fully cooked. If the mixture begins to look dry, add a little more milk. The mixture should be moist, and the rice should be tender but not mushy.
Serve warm, straight from the saucepan into portions. You may need to add a little more milk to each bowl to loosen the rice pudding. Finish each pudding with your choice of toppings.

ELLA MITTAS is a Greek-Australian chef and writer. Her self-titled project ELA is derived from her name but also comes from a Greek word έλα—which means “come”. The project is both an invitation to gather at the table and an apt description of the way her work as a writer weaves food, memory, and family together.

We caught up with Ella just in time for Greek Easter—the biggest big deal of the year—to find out what elements of family and feasting mean the most to her.

Read the full interview HERE

More easter recipes by Ella — Slow Cooked Lamb with Lemon Potatoes & Braised Roman Beans