Jump to content

Unfussy Rice Pudding


lord_seagrave
 Share

Recommended Posts

Slow, gentle cooking is essential.

 

Take an old Pyrex dish (such as one might find for 50p in a charity shop), and liberally butter it with 25g unsalted butter.

 

Then add 25g of brown sugar, and 50g of arborio rice. You can add dry spices at this stage if you like. Some general sweet spice mix is fine, but I love cardamom, so tend to add in extra. If you must use nutmeg for the sake of tradition then by all means do. Vanilla is good, as is cinnamon.

 

Pour over a pint of full-fat milk and put it in the bottom of a low oven (140 degrees) for two hours.

 

Leave to cool slightly before eating.

 

LS

Link to comment
Share on other sites

  • 2 weeks later...

Up this way we get Grahams gold which is a really creamy milk and it is nce made with that. Sometimes instead of baking it in the oven and if I want it nice and creamy I just boil pudding rice / 1 ltr Grahams gold / sugar / vanilla up in a pot and wire in when the rice is soft enough :good:

Link to comment
Share on other sites

  • 2 months later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...