I am a big fan of homemade rice pudding. Surely it is the epitome of comfort food, sweet, creamy and warming, plus you can't beat the delicious aroma of cinnamon floating through the house while it cooks. Just the sheer thought of it has me drooling!However I tend to find that when you mention rice pudding to a lot of people it seems to conjure up some hideous memory of school dinner related traumas in their childhood! My husband is a prime example. He recently shared with me a tragic tale of being forced by a dinner-lady to remain in the school hall until every last spoonful of his hated pudding had been consumed. The trauma of being left behind while all his chums had scooted off back to the playground was still clearly evident!
If you, like my husband, developed an aversion to rice pudding as a child I highly recommend you give this a go. Its really simple and it will whip out all those repressed memories with each spoonful of its creamy goodness. Seriously, even the husband was pleasantly surprised!
Oven baked rice pudding (serves four generous portions)
You'll need:
40g pudding rice
25g caster sugar
650ml milk (I usually use semi-skimmed)
knob of butter
1 tsp vanilla extract (optional)
Ground cinnamon (you could also use nutmeg if you prefer)
Make it!
25g caster sugar
650ml milk (I usually use semi-skimmed)
knob of butter
1 tsp vanilla extract (optional)
Ground cinnamon (you could also use nutmeg if you prefer)
Make it!
1. Preheat the oven to 160c/320F/Gas Mark 2
2. Put the rice, sugar, milk, butter and vanilla in an oven proof dish. Give it a little stir and then sprinkle with the ground cinnamon.
3. Cover the dish, you can use foil if your dish doesn't have a lid, and place in the preheated oven. After 30 minutes give the rice pudding a stir, removing the cover if you want a nicely browned top on your pudding. Cook for a further hour and a half, once the time is up you can check the consistency and can always pop it back in for a few more minutes if need be - just keep an eye on it.
4. Remove from the oven and leave top cool for a few minutes before service. We don't want you burning your tongue and developing a whole new rice pudding phobia!!
Like with custard, I only like cold rice pudding. But I LOVE it cold. With jam. Lots of jam.
ReplyDeleteI put in extra rice as I like mine solid!
ReplyDeleteSounds lovely but 40g of rice for four portions doesn't sound like much to me...
ReplyDeleteHi Alison,
ReplyDeleteAlthough it doesn't sound like much rice it does pretty much make enough rice pudding to fill my 1.2l pyrex casserole dish!
Michelle x
Eh I just had 250g today post workout so have to wonder how 40g is enough for 4
ReplyDeleteFound this recipe looking for a simple recipe for baked rice pudding. One with as few ingredients as possible. I used 50g rice and Stevia with white sugar to decrease sugar. I really love the way this came out. I will tweak next time by increasing rice to 60g of rice and to get more in line with my Slimming World use a little less sugar as it was till pretty sweet.programme, use skim milk and maybe see what excluding butter will do. It's a work in progress but I love rice pudding and can easily eat it all regardless of servings it makes :-( Thanks for the recipe! (It's actually pretty good just the way it is!)
ReplyDeleteI just used 100grams of arborio rice , 50 grams of sugar and 700mls of semi skimmed milk .... Hope it doesn't take 2 hours !! Bon appetit!
ReplyDelete