Rice Pudding are a traditional British dessert. They came from India, where the British acquired a taste for them during the British Raj. However, the British have altered a dish flavoured with cardamoms and other spices to a very bland, but comforting, pudding.
casserole (without lid)
time in oven: 2 hours
- Measure the and sugar and put into the casserole and add the milk. This ends up very sloppy! You can put a pinch of nutmeg on the top if you want.
- Put in oven for two hours.
- When cooked, it is brown on top and no longer sloppy inside.
- This is very bland, comforting food for a cold climate. You can eat it by itself, or you can add a spoonful of something on top, such as jam or . I'm sure that maple syrup would be excellent!
- The original Indian dish is flavoured with various spices, such as cardamom. If you find this too tasteless, then by all means experiment. The British, who used to like their food dull, often left the nutmeg out as well!
- The balance of quantities is quite important. The result, when cooked, should be fairly solid (although some people like sloppy rice pudding). You can change the quantities if you want, but they have quite an effect. It's easy to make it very sweet, for example. So be careful. You can add sugar or sweet things afterwards, if you wish. The sugar quantities given above would be hard to measure as they are so small. It might be more sensible to use something like a spoon to measure this, but different kitchens' spoons vary in size. Experiment, find the right amount for yourself, and stick to it!
- Traditional school rice pudding had a top that was completely black and leathery. I don't know how they did it! Perhaps they overcooked it, or cooked at too hot a temperature, or kept it warm to serve for too long. I rather liked it but most people of my generation detested it.
- You can use semi-skimmed milk if you wish. Some people add butter, or even use cream. I suggest that you make the standard recipe first, and then experiment and see if you like the changes. Some people use evaporated (tinned) milk. I don't.
© Jo Edkins 2007 -