There are many variations on a traditional rice pudding, but this 1-2-3 is for a basic recipe. Once you know this recipe you can replace full fat milk with semi skimmed milk, use a jasmine infused rice and more.
Home-made Rice Pudding can be a little time consuming but it is well worth the effort.
In fact there is very little effort needed and most of the time is due to the cooking time. So, let's get cooking!
Stir the rice pudding mixture after 30 minutes. You may also want to turn the dish around, back to front, in the oven so that it cooks evenly. Cooking time in total is 11/2 to 2 hours or until the surface of the pudding is a nice golden brown and the pudding is creamy
Alternative cooking methods
On the hob:-
Place the rice and milk in a large saucepan and bring to the boil stirring occasionally. Simmer for around 40 minutes or until the rice is cooked. If the mixture seems to be drying out add a little more milk. Add the sugar and nutmeg just before serving.
In the microwave:-
For a 650w microwave:-
Place the rice and milk in a very large microwaveable dish. A three pint bowl should be large enough. Cook on full power for about 20 minutes. Stir occasionally. Remove when cooked and add the sugar and nutmeg before serving. Stir well and leave to cool for a couple of minutes before actually serving.
Do not leave either of these dishes cooking completely unattended in case they boil over.
Both of these recipes cut the cooking time. They make a tasty rice pudding but are not, in my opinion, as tasty as the traditional, oven recipe.
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