Spiced Rice Pudding

I cannot think of a better dish that epitomes comfort food. Short days and long nights generally mean all we want to do is curl up in a ball somewhere with fluffy things and carbs...and this is okay. In fact if you've got a heavy training day around the corner or its match day -1, then this is ideal. This is the recipe you'll want to save you from the cold but campion in the gym.

Serves 4-6

Ingredients:

100g short grain rice (I used arborio rice)

50g dark brown soft sugar

35g butter

750ml milk

Method:

1). Preheat the oven to 130C. Lightly grease 4-6 individual ramekins (depends on size) or one large overnproof dish.

2). Bring the milk to the boil and add 1tsp. vanilla extract and a few pods of cardamon and some cinnamon if you fancy.

3). Add the rice, butter and sugar to the hot milk.

4). Divide between the ramekins and cook in the oven for 1 hour.

NB: keep an eye on the timing, it can take 1-1½ hours. Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.

5). Enjoy!

Nutritional Composition (per serving - based on 5):

Energy (kcal): 230

Fat (g): 8.4

Saturates (g): 5.3

Carbohydrates (g): 32

Sugars (g): 16

Protein (g): 6.5

The Sports Chef