Old Fashioned Baked Rice Pudding
Hi guy’s BBC2 here, we were asked by thesailorswoman if we had a recipe for baked rice pudding, a thing that takes me back to my childhood. I have never made one before so set about looking up different recipes and putting my own spin on the dish. Well, as BBC1 will no doubt tell you, it started to go wrong from the offset and the more I put in to rescue it the worst it got! BBC1 told me to phone my mother and ask her how to make it, I did and here it is.
125g/4 oz short grain rice
60g/2 oz of vanilla caster sugar (if you don’t have any use ordinary caster sugar and add a few drops of vanilla essence)
410ml tin evaporated milk
1 ½ tablespoons butter
Freshly grated nutmeg
Ovenproof dish 25cm x 22cm, at least 5cm deep (10”x 9” and at least 2” deep)
Preheat oven 140c Fan
Put the rice in a sieve and hold under cold running water to wash out the starch, when the water starts to run clean put the rice into a large saucepan add the milk and sugar, put the pan on a medium heat giving a good stir ensuring that the rice does not stick to the bottom of the pan, add the evaporated milk and bring to a rolling boil for 5 minutes again ensuring that the rice does not catch on the bottom of the pan.
Butter a large ovenproof dish and gently pour the mixture ensuring that the rice is evenly distributed evenly over the bottom of the dish, dot with the remaining butter and grate nutmeg over the top, place in the oven, after half an hour open the oven door and with a wooden spoon gently stir the rice trying not to sink the nutmeg but move the rice a little to stop it forming into clumps, close the door and leave for an hour, you can do the same thing again if you don’t like skin on the top or just leave it for the full cooking time, 1 ½ to 2 hour, with a teaspoon try a little of the rice to see if it is cooked, it may need a little longer depending on your oven, but when cooked we serve it with a dollop of strawberry jam.
BBC1 here, he’s right I was gonna tell you about his disastrous first attempt yesterday! Would have been good for wallpapering I think…lol! But this version was lovely and creamy and enjoyed by us and our mate Lizzie, who came for lunch today. She has nominated herself as our “chief taster”😄
Oh and by the way we make our own vanilla caster sugar by placing a couple of vanilla pods in a jar and topping up with plain caster sugar, is a great use for the pods and you can use the sugar in a variety of ways. I’ve seen a few recipes on the web for making your own essence with pods and vodka but have yet to try that.