Traditional rice pudding
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Paul Hollywood's Pies & Puds
An oldie but a goodie, this is one of the best and simplest of all puds. You just need to serve this rice pudding with a blob of jam for sheer comfort food heaven. The little bit of milk powder in the mix is an old trick that makes the pudding especially creamy.
Method
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Preheat your oven to 150C/300F/Gas 2.
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Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.
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Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).
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Serve warm, with a blob of your favourite jam on top.
Ingredients
- 60g/2¼oz pudding rice
- 600ml/20fl oz full-fat milk
- 1 tbsp skimmed milk powder
- 2 tbsp caster sugar
- 1 thin strip lemon rind
- freshly grated nutmeg, to taste
- 15g/½oz unsalted butter, cut into small cubes
- jam, to serve
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