How to Make Old Fashioned Rice Pudding

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Dish of home-made vanilla bean rice pudding     These days you can buy ready made rice pudding that, the maker's claim, is as good as traditional, home made rice pudding. Well tinned, frozen or chilled, store bought, rice pudding is quick to prepare, easy to cook, sometimes cheap and usually convenient but it is no match for the real McCoy.

There are many variations of a traditional rice pudding, but this 1-2-3 is for a basic recipe. Once you know this recipe you can replace full fat milk with semi skimmed milk, use a jasmine infused rice and more.

Home-made Rice Pudding can be a little time consuming but it is well worth the effort. In fact there is very little effort needed and most of the time is due to the cooking time. So, let's get cooking!

 

Basics of How-To Make a Great Tasting Rice Pudding

It is possible to make a reasonable rice pudding on the hob, of your cooker, in a large saucepan. This does not as long to cook. However ,to my mind, traditional, homemade Rice Pudding just like Grandma used to make, should be cooked slowly in the oven. This dish then acquires a lovely skin which, as a child I loathed, but as an adult I adore. If preferred the skin can be removed before serving but what a waste.

So gather together your ingredients, pots, pans and cooking utensils and we shall begin.

Things Needed

CASTER SUGAR

OR

BROWN SUGAR

SHORT GRAIN RICE

MILK

BUTTER

OPTIONAL-CREAM

OPTIONAL-JAM

OVEN PROOF DISH

OR

LARGE SUACEPAN

GROUND NUTMEG-OPTIONAL

GREASE, FOR THE DISH

TIME, AS THIS DISH CAN TAKE UP TO TWO HOURS TO COOK

Ingredients

Step 1

 

 

To Serve 4 People:-

50g or 2 ounces of Dessert Rice

600mls or one pint of whole milk.

25g or one ounce of sugar

14g or 1/2 an ounce of Butter-optional.

Ground Nutmeg-optional.

Grease for the ovenproof dish.

Adjust the amounts for more, or less, servings.

Lovely, Golden Topped Rice Pudding 

Preparation

Step 2

 

 

Preheat the oven to:-

170C / 325F / Gas Mark 3.

If your oven is fan assisted adjust the temperature according to the manufacturer's instructions.

The Oven Dish

Step 3

 

 

Grease a one litre or two pint oven proof dish. Pyrex dishes are ideal.

Rinse the rice thoroughly under cool water and drain.

Add the Rice, Sugar and Milk to the greased, ovenproof dish.

Placing

Step 4

 

 

Stir this the mixture carefully adding the knob of butter if desired. Although this is not necessary the butter will make the rice pudding taste more creamy. Sprinkle the top of the pudding with nutmeg if desired. This will add a great traditional taste to the pudding but is optional.

Place the ovenproof dish and its contents in the centre of the oven.

Baking

Step 5

 

 

Stir the rice pudding mixture after 30 minutes. You may also want to turn the dish around, back to front, in the oven so that it cooks evenly.

Cooking time in total is 11/2 to 2 hours or until the surface of the pudding is a nice golden brown and the pudding is creamy.

HINTS AND TIPS

  • Try substituting semi skimmed or skimmed milk for whole milk.
  • Add a little cream to the milk for a much creamier taste. Reduce the milk amount accordingly.
  • Adjust the amount of sugar ,if desired, as this recipe is for a sweet pudding.
  • Serve with a spoon of Jam or Honey and make the pudding with less sugar.
  • Experiment with different types of rice.
  • Serve the rice pudding with some slices of fresh fruit.
  • Serve the pudding hot or cold.
  • Adjust the amount of milk for a pudding if you want a more liquid consistency.
  • Add vanilla to the prepared ingredients for a creamy taste.
  • Make Rice pudding when you have milk that needs using up
  • Try to make this pudding when you will be using your oven to cook something else, such as a roast. This will save you money on fuel and help the environment. Every little helps.

by Ladymermaid

If you are looking for a low cost, low fat, low sodium desert to serve to your family, then rice pudding is an excellent choice. Safe for those with wheat or gluten allergies, rice pudding's wholesome...read more
12 articles  Write NowWrite

Delcious with Strawberries


photo by Tavallai

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Showing Comments 1 to 6 of 6

Paulette Motzko
Posted on: Oct 23, 09 at 01:07 AM
This looks really wonderful Ethel. Are you an English lady by chance? I usually only see castor sugar used in recipes from England. I am in Southern CA here and I created 12 cooking groups on Group Recipes.com. You might want to join it too! It is the largest food network in the world. You can find my pages at: http://www.grouprecipes.com/people/pollymotzko
Coral Florey
Posted on: Jun 25, 09 at 11:36 PM
Hello Ethel! I am new to helium but not yo rice pud, I have to make it regularly for my hubby, and when my kids (who have all left home now) come over for dinner. by dinner I mean the typical english roasty on a sunday. (yep I am British) Now I have made it similarly to the way you do since my mum taught me how at aged 10. My Mother-in-law, bless her used to add half a tin of evap milk to hers after cooking. I won't (too much cholesterol) but hubby now won't eat it. Oh well I say all the more for us.... and please can we tell the gentleman asking about pudding rice - it is short grain rice, it really is not the same with long grain.
Raven Lebeau
Posted on: May 23, 09 at 09:05 PM
Great zone! I love rice pudding, especially in the winter when it's so nice to have hot desserts. One question-- what's "dessert rice"? My mom always made rice pudding with ordinary white rice... does "dessert rice" just mean "not brown rice"? By the way, I'm adding a link to this on Maple Syrup.
Ethel Smith
Posted on: May 06, 09 at 08:44 AM
I don't think so Sheila !
Ethel Smith
Posted on: May 06, 09 at 08:44 AM
I don't think so Sheila !
Sheila Watson Kraklow
Posted on: May 05, 09 at 08:19 PM
Swe-e-e-t! I love baked rice pudding. This reminds me of what my own Gradnmother made for me... I went to her house for lunch and she'd have this ready. Yummy! Thanks Ethel for the sweet reminder of good old fashioned cooking. No wonder you are one of the Food & Drink Channels most valuable stewards.

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QUICK ALTERNATIVE WAYS TO COOK RICE PUDDING

On the hob:-

Place the rice and milk in a large suacepan and bring to the boil stirring occasionally.

Simmer for around 40 minutes or until the rice is cooked. If the mixture seems to be drying out add a little more milk. Add the sugar and nutmeg just before serving.

In the microwave:-

For a 650w microwave:-

Place the rice and milk in a very large microwaveable dish. A three pint bowl should be large enough. Cook on full power for about 20 minutes. Stir occasionally. Remove when cooked and add the sugar and nutmeg before serving. Stir well and leave to cool for a couple of minutes before actually serving.

Do not leave either of these dishes cooking completely unattended in case they boil over.

Both of these recipes cut the cooking time. They make a tasty rice pudding but not as good as the traditional, oven recipe.

by Tamara Surry

I've been cooking rice in the microwave for over ten years, and would recommend it to anyone who values food textures. Cooking rice in a pan on the hob is less controlled and may lead to you ending up...read more
3 articles  Write NowWrite

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