Old fashioned rice pudding
This is the sweet baked rice pudding Grandma used to make
for four portions
- 3/4 l milk
- 100g pudding rice
- 4 medium sized
- 150g caster sugar
- 100g softened butter
- 1 tsp vanilla extract
- The zest of one lemon
- 1/4 tsp
- a pinch of nutmeg
- some breadcrumbs to line the bowl
- you can add some cream to make it a little richer if you like
So first, the usual prep. Preheat oven to 210°c . Grease and sprinkle a suitable ovenproof bowl or form with the breadcrumbs.
Heat the milk in a saucepan until it just starts to boil, add the rice and just allow to boil, then reduce the heat to low and half cover the saucepan. Allow the rice to simmer for about 35 minutes. Here you can add a knob of butter and a little cream.
Now it’s time for a little kitchen workout. Whisk the egg yolks in a large mixing bowl until they have doubled in size. Gradually add half of the caster sugar while whisking. You can of course do this with a machine.
Take the saucepan with the rice off the heat and allow to cool slightly. Then fold in the egg yolk mixutre the lemon zest and the vanilla extract.
Pour the egg whites into a large sqeaky clean bowl and whisk until they have an offwhite colour. Add the remaining sugar gradually, while continuing to whisk.
Fold this mixture carefully into the rice pudding mixture – trying not to lose the airiness.
Pour the mixture gently into your bowl or shallow baking dish and place on the bottom shelf in your preheated oven for about 45 minutes or until it is golden brown on top. If you like it sweet and crispy you can sprinkle some brown sugar on the top before placing in the oven.
Serve with some stewed apples or other fruit. You can also sprinkle some toasted flaked almonds on top.
Which rice should I use?
This video shows you different types of rice and how you can use and cook them.
Rice pudding an old favourite
Recipes for baked rice pudding can be found in cookery books of the 17th century. Then it was also flavoured with nutmeg. However, unlike today, rice was not available for everyone as it had to be imported and was expensive. So, old fashioned baked rice pudding – a luxurious dish of the past.
On a day like today – gusty winds and lots of rain – baked rice pudding can be a real comforter, and the smell of vanilla, butter and baked cream wafting through the kitchen is divine.