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Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly. Loosen the rice pudding with an extra splash of milk before serving, if needed.
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Sep 9, 2013 · Directions. Heat oven to 350ºF (175ºC) Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using). Now add the sugar, and stir until it dissolves. Add a pat of butter, and a little sprinkle of nutmeg.
- (168)
- Desserts
- Anne North
- 273
Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
- Dessert
- 358
- 6
- ❤️ Why You Will Love This Recipe
- 🥘 Ingredients
- 🍽 Equipment
- 🔪 Instructions
- ⏲️ Baking Time
- 🥙 Substitutions
- 📖 Variations
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- 🍱 Prepare in Advance
- 📋 Recipe
Budget friendly store cupboard ingredients.Really simple to make.Easy to vary the flavours.Reheat leftovers easily.Rice- usually labelled as pudding rice or short grain rice.Butter - salted or unsalted for this recipe. I used salted butter.Nutmeg- just a few grates of nutmeg for a traditional nutty and fragrant flavour to the baked rice pudding.Milk- whole milk if you prefer, but I use semi skimmed and it still tastes really creamy.ovenproof shallow dish with 600ml or 1 pint capacitypastry brush - for greasing or use a piece of folded kitchen towelLightly grease the sides and base of an ovenproof dish with butter or oil. Measure the rice and sugar and place in the dish with a few grates of nutmeg. Add the milk to the dish and stir to combine. Divide the butter and dot over the surface.
Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and bake for 30 minutes. Open the oven door and stir the pudding. Return to the oven for 2 hours or until most of the liquid has evaporated. There will be a skin on the surface which is delicious. Discard the skin if you prefer. Serve immediately, warm or cold from the fridge.
Sugar- use any type of sugar you have. Brown sugar or demerera sugar will give a more caramel taste.Rice- if you cannot find pudding rice use Arborio rice or basmati rice.Milk- use full fat milk or even skimmed, long life or reconstituted powdered milk. The addition of butter adds to the creamy taste.Citrus - add the grated zest of a lemon, lime or orange.Spice- instead of nutmeg try ground cardamom, cinnamon, ginger or a mixture.Chocolate - add some cocoa powder or chopped chocolate the dish before baking.Jam- serve with a dollop of jam for a traditional creamed rice pudding or top with icecream.Refrigerator- cool, cover and store in the fridge for up to 3 days.Freezer- divide into individual airtight portions for up to 3 months. Defrost overnight in the fridge.To reheat- enjoy cold or cover and reheat in the microwave with a splash of milk. Stir well before serving.This dish is so simple that there is no need to prepare the ingredients in advance. If you don't have time to cook the pudding on the day you want to serve it, then cook it the day before and rehea...
Food Safety
1. Do not use the same utensils on cooked food, that previously touched raw meat. 2. Wash hands after touching raw meat. 3. Don't leave food sitting out at room temperature for extended periods. 4. Never leave cooking food unattended. 5. Use oils with high smoking pointto avoid harmful compounds. 6. Always have good ventilation when using gas.
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May 12, 2024 · Prepare the rice per package instructions. Add the cooked rice to a saucepan and add milk and heavy cream. Scrape the seeds of the vanilla bean into the mixture and add the vanilla bean. Heat over medium heat until it is simmering. In a small bowl, whisk the egg yolks with ½ cup of sugar until smooth.
- Dessert
- 6
- American
- 472
Oct 25, 2023 · In a separate saucepan, combine the cooked rice, 1 1/2 cups of milk, sugar, and salt. Cook over medium heat, stirring continuously until the mixture becomes thick. This should take about 15 minutes. Add the remaining 1/2 cup of milk, beaten egg, and raisins to the rice mixture. Stir while cooking for another 2 minutes.
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Jan 4, 2021 · Instructions. Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside. Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes.
