Rice Pudding Recipe
Rice Pudding Recipe with Rice, Milk, Sugar, Vanilla, Butter and Nutmeg
INGREDIENTS
2 oz (50g) Rice Pudding Rice
1 pint (575ml) Milk
Pinch of Salt
4 oz (100g) Castor Sugar
2 in (5 cm) long split Vanilla Pod
1/2 oz (15g) Butter
Pinch of Nutmeg
METHOD
Butter a 2 pint (1.2 litre) pie dish. Put the Rice in the bottom. Heat the Milk, with the pinch of Salt, Sugar & Vanilla Pod, stirring to dissolve the Sugar. When it reaches simmering point, remove the Vanilla Pod and pour it over the Rice.
Dot the top all over with little bits of Butter, grate a sprinkling of Nutmeg over the top and set the dish on the middle shelf of a very low oven 275F / 130C / Mark 1. After 30 minutes stir the pudding. Repeat the stirring every 30 minutes or so until the Rice is soft and the Milk is creamy. Do this 5 times in total. Move the pudding to a higher shelf. Bake until it is a rich browm. It will take 3 hours in all.
Serves 6.
Based on the Rice Pudding Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).