Each year at Woodford I find something that I fall in love with and this year it was with a food stall called Claude’s. I ate there every single day. Salads, Vietnamese rolls (bahn mi) or rice pudding. Isla even enjoyed the chia seed cups which were made with coconut milk. On the last day I was hanging for some rice pudding only to be turned down, they did not get the chance to make it. Bummer!
After craving it for a few days I have made my own version which is pretty much on par with Claudes for creaminess. Adding the compote adds an element of sweet/sour which makes for a nice way to start your day. I was eating one of these for breakfast during the festival and I loved it. Usually I tend to steer clear of sweet things for breakfast but this is not too sweet. I could also easily eat this for a dessert and I enjoyed fresh off the stove then again after it had been chilled in the fridge.
One of my goals for 2015 is to create new healthy eating habits. I have always eaten well but it is time to look at portions and variety. It is far too easy to put a piece of toast in the oven so I am wanting to discover new easy and healthy ideas for meals and snacks. Roy and I have decided to start the next food craze mediterranean/paleo mix up. Pretty much plenty of veggies (from our garden of course) and smaller portions of meat. Breads and grains will be in smaller portions also opting for whole grains too. Time to get my health nut on.
Do you often strike gold at festivals? What is your favourite food at a festival that you crave?
- ⅔ cup rice
- 3 cups milk
- 1 cup cream
- ⅓ cup sugar
- 1 vanilla pod
- 250g granny smith apples, peeled & diced
- 150g blueberries
- 35g caster sugar
- ½ lemon, juiced
- slithered almonds
- In a large saucepan place the rice, milk, cream, sugar and vanilla pod. Bring to a steady simmer then reduce to a very soft simmer. Do not boil the milk. Cook for 45 minutes.
- Allow the rice to cool as it will soak up the last of the remaining milk.
- COMPOTE: Place the diced apples and blueberries along with the caster sugar and lemon juice in to a small saucepan. Place over a medium heat and bring to a simmer, stirring frequently. Cover with a lid and cook for around 15 minutes, stirring every so often.
- Assemble the rice into cups or small bowls and top with the compote. Scatter the almonds over the top and serve. Enjoy either warm or cold making a great breakfast or dessert.