Rice Pudding
Summary
| Yield | |
|---|---|
| Source | This is based on Jane Grigson's recipe in English Food |
| Prep Time | 15 minutes |
| Recipes | Desserts |
Description
Ingredients
- 2 1⁄2 oz pudding rice
- 1 1⁄2 pt whole milk, as creamy as possible
- 1 oz butter
- 2 T sugar
- 1 vanilla pod, split, or 1 cinnamon stick
- 2 1⁄2 oz pudding rice
- 1 1⁄2 pt whole milk, as creamy as possible
- 1 oz butter
- 2 T sugar
- 1 vanilla pod, split, or 1 cinnamon stick
Instructions
Place the rice, 1 pint of milk, butter, sugar and vanilla or cinnamon in an oven proof dish.
Leave in a low oven, Gas Mark 1 or 2 for 3 hours.
After 1 hour, stir the pudding and add more milk to loosen it up. Do the same after 2 hours.
Eat with double cream.
Notes
Jersey or Guernsey milk is very good for this. I use buffalo milk, which also has a high cream content, because of DD's cow's milk intolerance.
User login
Navigation
Recent blog posts
- The Newbie
- The Year of Breaking Things
- Beware angry dairy farmers
- In praise of computers for kids
- Chemistry Fun with Pennies
- A month’s worth of probiotics for the price of a cabbage!
- Gluten Free Sourdough Bread as an Intuitive Art
- caring for fleece
- A niece! I has one!
- Yearbook Yourself, or, excellent time waster
Who's online
There are currently 0 users and 9 guests online.
translation please!
I only know some of those words!
1. What is "pudding rice"? We have "short-grain," "long-grain," and "medium-grain" here, plus specialty ethnic types.
2. What temperature (in C and F, preferably) are "gas mark 1" and "gas mark 2"? Even our gas ovens here are marked only in degrees fahrenheit.
3. I do know that a British pint of liquid is 20 oz., not 16, so "1 1/2 pints" is 3 3/4 cups, not 3 cups. And "double cream" means "heavy cream." I'll have to do some more math to figure out what the volume measure of 2 1/2 oz. of rice is, though.
translations
Sorry, was only thinking of Kerri whilst I wrote this!
pudding rice is short grain rice.
Gas Mark 1 is 140C or 275F and Gas Mark 2 is 150C and 300F.
Yes, a British pint is 20 fl.oz., as to how that translates to cups, I don't know. I used to have a nice table that translated, but I don't know where it's got to.
Zillah
20 fl. oz.
is 2 1/2 cups American
(1 cup = 8 fl. oz.)
mmm... comfort food!
thanks Zillah... I'd bought Jersey milk specially for this pudding, then stupidly followed the recipe on the pack of rice with a few personal innovations. Plus I don't think it was anywhere near gentle enough in the oven, particularly since mine seems to be hotter than the fires of hell!
I've heard a lot recently about people using risotto rices for rice pudding as well, but I was using ordinary short grain 'pudding rice'.
this all started with DD. She came back from the week on a farm, and a questionnaire soon followed, incuding questions about what 'new' foods the kids had tried. Considering that most of what I'd heard about was roast pork, sausages and sweet and sour pork (not very culturally sensitive that week!) I asked and was told she'd tried rice pudding... and eaten two bowls. Considering that DD is known in our house as the carb queen and has happily eaten any kind of plain carb since she was a baby this just had me in stitches, particularly with the rice connection and the fact that this very ordinary food seemed exciting and exotic to her.
I shall have another go Zillah, with your recipe on hand - I hadn't found a really nice-sounding one anywhere, hence the one on the packet being used. I'll let you know how it goes when I get round to it. I'd had the rice for nearly a year I think before trying it the first time! And Mum bought me a can, so I can give her that in the meantime.
Kerri.
one more thing
I totally forgot to add sugar until I tasted it just before serving! How dopey is that!?!
Kerri.
Doh
Post new comment