Spiced rice pudding with Sweet breadcrumbs
This recipe is great to use up milk before it spoils and breadcrumbs is such an easy way of using up leftover bread, especially the loaf ends. They provide a lovely texture and crunch to the dish.
It is inspired by one of my favourite childhood desserts, Kheer (a spiced version of a classic rice pudding that I grew up with) and one of my most loved Easter time treats, hot cross buns.
I’ve used basmati rice but any plain long grain rice would be fine apart from any brown versions. The spicing has been kept simple with familiar Easter time spices like cinnamon. I’ve included raisins and a sweet breadcrumb topping in homage to the hot cross bun.
A delicious alternative dessert for Easter Sunday brought to you by Imran Nathoo @KitchenClonc