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Rice pudding for Mr Rice

May 29, 2007

rice-pudding.jpg

Look at that chewy, caramelised skin – beautiful!

Excess milk in the fridge is the only excuse you need to make rice pudding. This is one of my top comfort foods, and it turns out Mr Rice likes it too. Like blackberry and apple crumble, every mouthful evokes childhood memories of cosy winter evenings tucking into warm pudding after a hard day’s leaf kicking or snowballing, wrapped up in coat, hat, gloves and wellies.

The key is to make it rich with creme fraiche, butter and brown sugar, and stir it at least three times during cooking.

Recipe for Rice pudding
65g pudding rice
5 knobs of butter
25g brown sugar
1 pint of milk
3 tbsps creme fraiche
grated nutmeg

Grease a pie dish, then whisk the creme fraiche with the milk until smooth and pour into the dish, followed by the rice, sugar and nutmeg. Stir carefully until it is well mixed. Then dot the knobs of butter on the top and cook at 150C for 2 hours. Stir every 20 minute for the first 80 minutes, then leave to cook so the caramelised skin can form.

Serve on its own or with a blob of strawberry jam.

© Katheryn Rice 2007

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6 comments

  1. do you cook the rice first?


  2. No, you don’t need to do anything to the rice before you add it, it will cook in the milk.


  3. Looks wonderful. What kind of rice is “pudding rice” and how much is a “knob”, for us yanks in the US?


    • It’s a short-grained rice, the grains are quite round. It looks like arborio rice, that’s used for risotto. A knob of butter is the kind of chunk you can get with a knife, probably about 20 grams.


  4. what is 65g of rice pudding in U.S measurement


    • 65g is equal to 0.143 lbs or almost 1 lb (160z).



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