Who does not like a Rice Pud? There is something so comforting about them. Each year I usually bake my first one in late Autumn as cold weather sets in. I know that I have accepted the arrival of winter as soon as the first Rice Pudding is in the oven.
Rice pudding is such a traditional dish, born from Mother’s, Grandmothers’ and Great Grandmothers’ Winter collections of recipes. A dish of extreme comfort and warmth, there is something about it that connects me with my great line of ancestors.
Looking for more? Explore all of our Rice Puddings and all of our other Desserts . Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. Or try our easy Mid Autumn recipes.
This old fashioned, rustic dish is rather dark from the cinnamon and the brown sugar. Use white sugar if you prefer a lighter version.
|1 cup rice||4 cups milk||1 cup brown sugar|
Heat oven to 180C. Place rice, milk and sugar, perhaps a little honey and a dash of brandy, in an ovenproof dish. Mix. Sprinkle cinnamon over the top and dot with butter. Cook slowly in the oven for 1 hour or so until the rice is cooked with a light crust on the top. Serve with cream and fresh fruit.
This was part two of Lia’s first food offerings in her new house (sharing with me!), and it was a great hit. She can cook this any time.
|1 litre milk||75 g castor sugar||5cm piece orange rind|
|100 g short grain rice||1 Tblspn custard powder||0.25 cup milk, extra|
Combine milk, sugar and orange rind in pan, stirring constantly over heat without boiling, until sugar is dissolved. Then bring to the boil, add rice, simmer uncovered for about 30 minutes or until rice is tender. Stir occasionally. Remove rind, stir in blended custard powder and extra milk and stir over heat until mixture boils and thickens.
Pour mixture into serving bowls and sprinkle liberally with cinnamon. Serve hot, warm or cold.
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