My Mum’s delicious rice pudding
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Dessert
Method
Preheat the oven to 170˚C/325˚F/Gas Mark 3.
Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour evenly over the rice. Bake for 1 – 1 1⁄2 hours. The skin will be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it, so that it’s ready just in time for pudding.
If it has to wait in the oven for ages, it will be dry and dull and you’ll wonder why you bothered. Serve with softly whipped cream and a good sprinkling of soft brown sugar.
Ingredients
100g (3 1⁄2oz) pearl rice (short-grain rice)
50g (2oz) caster sugar
15g (1/2oz) butter
1. 2 litres (2 pints) whole milk
1 x 1. 2 litre (2 pint) pie dish, mine is Pyrex from a charity shop
Method
Preheat the oven to 170˚C/325˚F/Gas Mark 3.
Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour evenly over the rice. Bake for 1 – 1 1⁄2 hours. The skin will be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it, so that it’s ready just in time for pudding.
If it has to wait in the oven for ages, it will be dry and dull and you’ll wonder why you bothered. Serve with softly whipped cream and a good sprinkling of soft brown sugar.
