Although the past few days have been unusually warm for this time of year the nights have been bitterly cold. While the weather is still cold, I crave comfort food. This months edition of delicious has a whole section devoted to British puddings, heaven! Tonight I cooked a rack of lamb with port & cranberry jus and for the last month or so it's become a tradition to cook a pudding with sunday dinner.
Tonight was the turn of rice pudding. I always have a bag of pudding rice languishing at the back of the cupboard, to be honest I don't know why supermarkets sell such big bags of pudding rice as you only need a tiny amount to make a pudding...anyway it's a gorgeous comforting pudding. Be warned it takes a long, long time to cook, but it's worth it. It tastes far better than any tinned rice pudding.
Rice Pudding (from River Cottage Family Cookbook)
Serves 2
50g pudding rice
25g unsalted butter
500ml whole milk
25g caster sugar (I use my vanilla sugar)
pinch of salt
vanilla pod, slit down the middle
1) Preheat to 150oc. Lightly butter ovenproof dish. Wash rice then mix all ingredients in the dish.
2) Bake for 45 min, remove from oven and stir. Bake for a further 30 min, by this point a skin will have begun to form. Stir again to stop the rice sticking to the bottom of the bowl.
3) Return the dish to the oven yet again and bake for a further 1 - 1.5 hours. If you don't want a skin cover dish with lid/foil. If it begins to dry out stir in more milk.
Sunday, February 10, 2008
Rice Pudding
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Oh yum! You really can't go too far wrong with good old rice pudding... Very purdy presentation there, too, with that vanilla pod (I assume that's what it is, anyway)!
ReplyDeleteaforkfulofspaghetti - it is a vanilla pod. If you click on the photo to enlarge it you can see the individual vanilla seeds in the pudding.
ReplyDeleteWhat you don't see it me whipping the pod off as soon as I've taken the photo and putting it in my vanilla sugar pot!
mmmm Rice Pudding, yours looks wonderful. A dessert I haven't tried in years. Really must make one in the near future.
ReplyDeleteI adore rice pudding. Next time you're in the states you have to visit the Rice Pudding- ONLY shop in NYC, Rice to Riches. I love Rice pudding, I think it needs to come back into style!
ReplyDeletePixie - I only seem to make it once a year, but love it when I do.
ReplyDeleteCakespy - I've just looked at the Rice to Riches website and that place looks amazing!
I love rice pudding more than you can possibly imagine! We used to squabble over the brown, nutmeggy skin when I was a child. In fact, if we were all at home now, we'd probably still argue over it! I like to stir a teaspoon of raspberry jam into my helping - yum!
ReplyDeleteAntonia - I have to admit I don't like the skin, but Hubby does so I either stir the skin in at the end or take the skin off and give it to Hubby. I also love raspberry jam stired into it.
ReplyDeleteRice pudding has to be the top comfort food and yours looks perfect Jules! I'm with Antonia on the brown,nutmeg skin - we all used to fight over this too as children! :D
ReplyDeleteRosie x
Rosie - In this recipe you can replace the vanilla with nutmeg. I think the skin is like marmite, you either love of hate it!
ReplyDeleteI love rice pudding! I have a different way of making it - maybe it's because my Nana and Opa are German - but I love the richness of rice pudding mm!
ReplyDeleterhid - last week on Jamie at Home he made rice pudding on the stove and it was a great deal faster than my version!
ReplyDelete