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- November 21, 2020 at 8:54 am #594169
Traditional British Rice Pudding
1 tbs butter for greasing the dish
3 cups whole milk
1 cup heavy cream
1 vanilla pod. split
2/3 cup short-grain white rice
4 tsp superfine white sugar
2 strips of lemon zest
Ground nutmeg, for topping
Serving suggestion: poached pears, roasted rhubarb, or homemade jam
Preheat the oven to 300°
Lightly butter a 8 x 8-inch square baking dish or 2 qt casserole dish
Combine the milk and cream in a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan and stir to disperse them. Drop in the vanilla pod. Heat the milk and cream through very gently. do not let it boil.
Move the pan off the heat and leave the milk to infuse for 5 min. Remove the vanilla pod.
Spread the rice and sugar in the buttered dish. Pour the warmed milk over it and stir thoroughly. Add the lemon strips and stir again.
Grate a thick layer of nutmeg to generously cover the top.
Place the dish on a baking sheet and carefully put it in the center of the preheated oven. Bake the pudding for 2 to 2 1/2 hours, until it turns creamy and thick and forms a skin of nutmeg on top.
Let the pudding cool and set for about 15 min. Serve the rice pudding on its own or with stewed fruit such as poached pears or roasted rhubarb. Could also add a dollop of homemade jam on top. Serves 6
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