Rice Pudding

I love a rice pudding and I used to always make it in the oven but often found it to be either too dry as it had baked for too long or a bit sloppy with gritty rice when I had tried to rush it along. I now make it on the hob, leave it to stand then reheat and I find the results perfect every time.

Preparation

So simple.  In a large saucepan place all the ingredients then set over a low heat and stir well until the butter and sugar have dissolved.  Bring to a very gently simmer then turn to the lowest power setting and allow it to just tick over, stirring from time to time so that it doesn’t burn on the bottom and so that the rice doesn’t clump together.   Try to stir about every five minutes or so.

Allow to cook for about half an hour, stirring regularly until the rice is al dente and almost cooked through.

Take from the heat, place a lid on and leave to cool.

When cool the rice should be thick, creamy and fully cooked. Give a good stir and a taste.  To serve either reheat in the pan or microwave in individual bowls.

TIP – Rub the base of your pan with butter to help avoid the milk burning on the bottom.  Better still a non stick pan will work well as long as you don’t have your heat too high.

TIP – if you cook by gas and find it difficult to get a very gentle heat an upturned baking tin over the flame will diffuse the heat giving you just sufficient to cook the rice pudding.

 


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