Rice Pudding

Summary

Yield0
Source

This is based on Jane Grigson's recipe in English Food

Prep Time15 minutes
RecipesDesserts

Description

Ingredients

  • 2 1⁄2oz pudding rice
  • 1 1⁄2pt whole milk, as creamy as possible
  • 1oz butter
  • 2T sugar
  • 1 vanilla pod, split, or 1 cinnamon stick
  • 2 1⁄2oz pudding rice
  • 1 1⁄2pt whole milk, as creamy as possible
  • 1oz butter
  • 2T 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.