I picked up a big carton of organic milk at my local supermarket last night, a bit of a bargin as it was half price. It didn’t take me long to think what I was going to do with it….. A rice pud 🙂
On the rare occassions that my mum baked it was always Apple Pie or Rice pudding, and although i never really liked rice pudding, my favourite part was the skin that covered the top, this was my treat 🙂 It just goes to show how your tastes change as you get older, I now love rice pudding and I’m not fussed for the skin… wierd eh?
We are all full of the cold here at the moment, the kids were full of it last week, and they are just starting to feel better, now they have kindly passed their germs on to my other half and I, we’re now sniffing and snottering all over the place, all we want is comfort food, and rice pudding hits that spot.
Anyway, here is the recipe, the one I opted for was from Delia Smith Online .
- 4oz / 110g Pudding Rice
- 14.5oz / 410g evapourated Milk
- 1 Pint / 570ml Whole Milk
- 1.5oz (40g) Golden Granulated or Caster Sugar
- 1 Whole Nutmeg
- 1oz / 25g Butter
- Pre-heat the oven to has mark 2, 300F, 150C
- You will also need a round ovenproof dish with a diameter of 9 inches (23cm), 2 Inches (5cm) deep, lightly buttered.
- Mix the evapourated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish.
- Pour in the liquid and give it all a good stir.
- Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then finally, dot the butter on top in little flecks.
- Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then 30 minutes, then slide the shelf out and give everything a good stir.
- Repeat the stirring after another 30 minutes, then pop the dish back in the oven and cook for another hour, this time without stirring.
- At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course all that lovely skin.
Above : Freshly Grated Nutmeg (mind your fingers, nails and knuckles when grating)
Above : Pudding Rice
Delia’s serving suggestion : Wonderful served with Plums in Marsala