My Mum’s delicious rice pudding

Recipe by:

A feast for just a couple of cents, which brings childhood memories romping back. We show every group of students how to make this simple pudding and it’s a revelation how simply delicious it is.

My Mum’s delicious rice pudding

SERVES

6

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

90

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Preheat the oven to 170˚C/325˚F/Gas Mark 3.

  2. 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.

  3. 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

  1. Preheat the oven to 170˚C/325˚F/Gas Mark 3.

  2. 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.

  3. 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.

Execution Time: 0.316 s