Rice Pudding
Marilyn Le Breton (c) 2000 & 2013
Rice Pudding must be the original comfort food. It’s deliciously creamy and everyone (except Jack of course!) seems to love its sloppy texture.
It is also one of the easiest puddings to make, as well as being filling and cheap too.
To make life even easier for you, I’ve included three different ways to make it, the quick way, the traditional way and the yummiest way.
Quick note to make the pudding a success, only use pudding rice, this is quite different in appearance, texture and taste to normal rice and cooks slightly differently too as it has a different absorbance rate. It is easy to get hold of in all the supermarket chains in the UK.
Most importantly, despite it being a traditional topping for rice pudding, please do not put nutmeg on top of it. Our children react VERY badly to nutmeg.
It is also one of the easiest puddings to make, as well as being filling and cheap too.
To make life even easier for you, I’ve included three different ways to make it, the quick way, the traditional way and the yummiest way.
Quick note to make the pudding a success, only use pudding rice, this is quite different in appearance, texture and taste to normal rice and cooks slightly differently too as it has a different absorbance rate. It is easy to get hold of in all the supermarket chains in the UK.
Most importantly, despite it being a traditional topping for rice pudding, please do not put nutmeg on top of it. Our children react VERY badly to nutmeg.
No bake rice pudding
Marilyn Le Breton © 2001
This is a very easy and quick method, making it on th hob in a saucepan.
Ingredients
600ml soya or rice milk alternative
50g vanilla sugar
50g pudding rice
Method
In a saucepan mix together the milk and sugar, and bring it to the boil.
Stir in rice and reduce heat to a moderate simmer.
Continue to simmer for 25-20 minutes, stirring occasionally, until the rice is cooked through and most of the liquid has been absorbed.
Remove from heat and serve.
Ingredients
600ml soya or rice milk alternative
50g vanilla sugar
50g pudding rice
Method
In a saucepan mix together the milk and sugar, and bring it to the boil.
Stir in rice and reduce heat to a moderate simmer.
Continue to simmer for 25-20 minutes, stirring occasionally, until the rice is cooked through and most of the liquid has been absorbed.
Remove from heat and serve.
Traditional rice pudding
Marilyn Le Breton © 2013
This is a traditional oven baked version of rice pudding.
Ingredients
100g pudding rice
75g vanilla sugar
800ml soya or rice milk
Method
Pre-heat the oven to 150C/GM2 .
Use the margarine to grease well the base & sides of 1 litre oven proof dish.
Pour in the milk and stir in the rice and sugar.
Cook for 2 hours.
Ingredients
100g pudding rice
75g vanilla sugar
800ml soya or rice milk
Method
Pre-heat the oven to 150C/GM2 .
Use the margarine to grease well the base & sides of 1 litre oven proof dish.
Pour in the milk and stir in the rice and sugar.
Cook for 2 hours.
Slow Cooker Rice Pudding
Marilyn Le Breton (c) 2013
This is our very favourite version and I have to make lots of it as Luke likes it reheated for breakfast.
Ingredients
150g pudding rice
100g vanilla Demerara sugar*
400ml coconut milk**
500ml soya or rice milk
Method
Place all ingredients in a slow cooker and mix gently together.
Cook on high for 1 hour and then on low for a further 2 hours
or high for 1.5 hours and then on low for 1 hour.
It makes no difference to the taste and texture which method you use, it just depends how quickly you want to eat it.
* you can use vanilla caster sugar but Demerara sugar gives it a really delicious caramel flavour.
** coconut milk, please be very careful with the coconut milk you use. It should be coconut and water and NOTHING else. I appreciate that it is hard to find such items, but they do exist and are worth trawling the internet
for.
The higher the percentage of coconut in the tin the better the taste. The one I always use is 70% coconut milk to 30% water and has a very rich and creamy taste and texture.
Ingredients
150g pudding rice
100g vanilla Demerara sugar*
400ml coconut milk**
500ml soya or rice milk
Method
Place all ingredients in a slow cooker and mix gently together.
Cook on high for 1 hour and then on low for a further 2 hours
or high for 1.5 hours and then on low for 1 hour.
It makes no difference to the taste and texture which method you use, it just depends how quickly you want to eat it.
* you can use vanilla caster sugar but Demerara sugar gives it a really delicious caramel flavour.
** coconut milk, please be very careful with the coconut milk you use. It should be coconut and water and NOTHING else. I appreciate that it is hard to find such items, but they do exist and are worth trawling the internet
for.
The higher the percentage of coconut in the tin the better the taste. The one I always use is 70% coconut milk to 30% water and has a very rich and creamy taste and texture.
