Rice Pudding

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Rice pudding was a staple of my childhood and it is now of the the recipes that evokes strong memories for me. I am not sure that it is that fashionable anymore and is probably viewed as nursery food from the 50s; but for me there is nothing better than comforting, warm rice pudding. It really does take me straight back to my mother’s kitchen table.

In this “parent friendly” version I bake the rice pudding in the oven. All you need to do is put the pudding rice, milk and vanilla in (an oven-proof) dish, and then in the oven. That is it. I don't feel the need to add sugar; instead I serve this with stewed fruits, or a little jam (you can also opt for sugar free jam). Blackberries are probably my favourite, but you can of course add your fruit of choice.

 

This recipe makes 2 adult portions, or 4 smaller portions

  • 70g pudding rice

  • 525ml milk, I am using whole milk (contains dairy)

  • 1 vanilla pod, split in two

  • oven proof dish, greased with a little butter

 

Preheat the oven to 140C. Take an oven proof dish, greased with a little butter, add the pudding rice. Measure out the milk and add the split vanilla pod and stir, then add to the rice. Give the rice, milk & vanilla a mix in the dish, to loosen the rice from the bottom. Place in the oven. Check after 40 mins of cooking: remove the milk skin & discard, remove the vanilla pod and discard, finally give the rice a stir. Place back in the oven for a final 40 mins. 

The pudding is now cooked, remove from the oven. The rice will have absorbed all the milk and be rich and creamy, the pudding will have a golden topping. Serve straight away it’s best hot from the oven. I serve this with stewed fruit, roasted fruits, fruit compote, or sugar free jam. 

 
sweetMiriam Cooper