Mum's Rice Pudding
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This recipe isn't, technically, a veg box recipe. But I grew up loving rice pudding you can stand a spoon up in, so I thought you might like it! And you could always serve it with a fruit puree... |
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Ingredients
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The story goes that my mum had a home economics lesson at school and the teacher told them to make rice pudding. So mum made it the way they did at home - and got detention because the teacher refused to believe that rice pudding could be anything other than runny and thought mum had deliberately messed up the recipe, to make it so firm!
I know people who normally hate rice pudding, who secretly admit to loving this recipe.
 Serves 6
200g (8 oz) pudding rice or arborio rice
100g (4oz) sugar
50g (2 oz) butter
750ml (1 ½ pints) milk
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Method
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- Preheat the oven to 180 C (Gas Mark 4
- Heat the milk, butter, sugar and rice on a hob until just boiling. Transfer to a suitable oven-proof dish.
- Put the rice mixture into the oven-proof dish and bake, uncovered, for about 1 ½ hours. Check after 30 minutes and add a little more milk, if it's looking dry.
That's it!
Delicious hot, warm or cold.
Watch everyone fight over the creamy, brown skin!
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Time From Cupboard-To-Table
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2 hours |
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Notes & Variations on
Mum's Rice Pudding
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If you fancy something a little spicier, try adding 1 teaspoon ground cinnamon and ½ teaspoon grated nutmeg to the mixture at the hob stage.
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