We very rarely make desserts from scratch, outside of cookies, but we are trying to do more home cooking. Shawn found this recipe and thought it looked interesting. It was all made with stuff we already had in the fridge and pantry. We put a scoop of vanilla ice cream on top and it was really good. The kids weren't in love with it but Shawn and I enjoyed it.
Easy Traditional British Rice Pudding
Easy Traditional British Rice Pudding
- 1 ½ pint/850 mL whole milk
- ½ pint/285 mL double cream
- 1 vanilla pod (split)
- 4 oz./110 g. short grain (pudding) rice
- 1 oz./25 g. golden caster sugar
- 2 strips of lemon zest
- 1 nutmeg
- 1 oz./25 g. butter (use a little for greasing the dish)
Preheat the oven to 300 F
Lightly butter a 1.25-litre ovenproof pudding dish.
Place the milk and cream into a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan stir then finally add the vanilla pod. Heat the milk and cream through very gently and do not boil. Once the milk is warmed through, remove from the heat and leave to infuse for 5 minutes. Remove the vanilla pod***
Sprinkle the rice and the sugar into the greased pie dish. Pour the warmed milk over and stir thoroughly. Add the lemon strips, stir again.
Finally, grate a thick, decent layer of nutmeg on top. Don’t be shy about this, you cannot have too much nutmeg on the top of a rice pudding.
Place the dish onto a baking sheet, and carefully place in the center of the preheated oven and bake for 2 to 2 1/2 hours, until the rice pudding is thick and creamy with a deliciously thick, nutmeg skin.
Place the milk and cream into a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan stir then finally add the vanilla pod. Heat the milk and cream through very gently and do not boil. Once the milk is warmed through, remove from the heat and leave to infuse for 5 minutes. Remove the vanilla pod***
Sprinkle the rice and the sugar into the greased pie dish. Pour the warmed milk over and stir thoroughly. Add the lemon strips, stir again.
Finally, grate a thick, decent layer of nutmeg on top. Don’t be shy about this, you cannot have too much nutmeg on the top of a rice pudding.
Place the dish onto a baking sheet, and carefully place in the center of the preheated oven and bake for 2 to 2 1/2 hours, until the rice pudding is thick and creamy with a deliciously thick, nutmeg skin.
Serve on its own or with stewed fruit
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