Old Fashioned Rice Pudding

Townie · Old Fashioned Rice Pudding

I wanted to make a nice rice pud today and the recipe I opted for was from Delia Smith Online .

Ingredients:

4oz / 110g Pudding Rice
14.5oz / 410g evapourated Milk
1 Pint / 570ml Whole Milk
1.5oz (40g) Golden Granulated or Caster Sugar
1 Whole Nutmeg
1oz / 25g Butter
Method:

Pre-heat the oven to has mark 2, 300F, 150C

You will also need a round ovenproof dish with a diameter of 9 inches (23cm), 2 Inches (5cm) deep, lightly buttered.

Mix the evapourated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish.

Pour in the liquid and give it all a good stir.

Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then finally, dot the butter on top in little flecks.

Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then 30 minutes, then slide the shelf out and give everything a good stir.

Repeat the stirring after another 30 minutes, then pop the dish back in the oven and cook for another hour, this time without stirring.

At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course all that lovely skin.

wildgarlic

Scrummy yum... I have never used that much nutmeg in a rice pud before but will definitely give it a go.

Townie

Meant to post the link to Delia's site for the recipe...

http://www.deliaonline.com/recipe...shioned-rice-pudding,1145,RC.html

I read the recipe again just to confirm that I had read it right and it is indeed one whole nutmeg that you use... I only used 3/4

Sassinak

I prefer rice pudding a bit stodgier than a lot of people do

It is a sort of sticky solid when I make it for me with very little free liquid.
I also like to add sultanas as they plump up beautifully

But the skin and nutmeg are the best bits lol

andybebbington

Townie

I left this one in the oven for longer than I should have and it is def stodgy and yummy

wildgarlic

I love the stodgy type too.. the recipe for the indian rice pudding from the suma booklet is cracking.. mind you I did do it with risotto rice so that may have helped.

Ina

Evaporated milk? Why? And most of that has an awful lot of sugar in it...

I tend to make mine more like the German "milk rice", i.e. cooked in a pot (or just half cooked and then finished off under the duvet or in a thermos). I don't add sugar, but cinnamon, sometimes sultanas (although it'll probably be raisins in future, me having a few of them about the house

), and serve for preference with stewed apple or apple puree. Must admit, I like the skin you get from making it in the oven - but I wouldn't put it on just for one portion of rice pudding! And I do like a little nutmeg in it, too.