Christmas rice pudding

Ingredients for 1 servings:

• 75 g rice pudding or risotto rice
• 100 ml water
• 150 ml milk
• 1 pinch of salt
• 10 g butter
• 10 g sugar
• 1 g speculatius spice
• 10 g hazelnuts, roasted

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 35 minutes

Combine water, milk, rice, and salt in a pot. Bring to a boil and simmer for 10 minutes. Stir frequently to prevent sticking. Wrap the pot in a towel and blanket and place it under the covers in bed for at least 90 minutes. Two or three hours won’t hurt. Alternatively, use a thermos flask. If you don’t want to invest that much time, finish cooking the rice in a pot. This will take about 30-40 minutes, depending on the type of rice. In the meantime, if you haven’t already bought roasted hazelnuts, toast them in a dry pan until they begin to smell. Place them in a cloth and rub off the brown skins. Roughly chop the nuts. Mix the sugar with the speculatius spice. Transfer the cooked rice to a plate. Sprinkle with butter flakes and sprinkle with the speculatius sugar and hazelnuts. Tip: My speculatius spice is a mixture of cinnamon, cloves, cardamom, mace, ginger and allspice.