Name: Rice pudding
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: split vanilla pod, 5 cm (2 in) long; 100 g (4 oz) castor sugar; pinch of salt; 575 ml (1 pint) milk; 50 g (2 oz) rice - this must be the round-grained Carolina variety; 15 g (½ oz) butter; grating of nutmeg

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Where rice pudding is concerned, long and gentle cooking is the order of the day. In the days of kitchen ranges, the tradition was to leave the pudding in overnight with the fires banked down. Nowadays, three or four hours in a very slow oven will do the trick, turning the rice and milk gradually into a rich caramel-coloured cream.

Ingredients

50 g (2 oz) rice - this must be the round-grained Carolina variety
575 ml (

Method

Butter a 1.2-litre (2-pint) pie dish. Put the rice in the bottom. Heat the milk, with the pinch of salt, sugar, and vanilla pod, stirring to dissolve the sugar. When it reaches simmering point, remove the vanilla pod and pour it over the rice.

Dot the top all over with little slips of butter, grate a sprinkling of nutmeg over the top and set the dish on the middle shelf of a very low ov