Monday

Old-Fashioned Rice Pudding

This recipe is so delicious! It's hopefully as close to my grandmother’s that I can remember. Delicately flavoured with vanilla and nutmeg, this makes for a creamy pudding with a rich golden skin! It takes two and half hours to cook, but on cold winter days how lovely to sit in a gently warmed kitchen, with the delicious smell of creamy rice pudding cooking for tea whilst reading your favourite book (if you have the time!)

~The measurements for this recipe are in cups~


Photography By Daniel Gough

Ingredients:

4 cups of dairy-free milk
1/2 cup of white sugar
1/2 cup of short grain pudding rice
1/2 cup raisins, optional
1 x 15ml spoon (1 tablespoon) dairy-free spread
1 x 5ml spoon (1 teaspoon) vanilla extract
1/4 x 5ml spoon (1/4 teaspoon) ground nutmeg
2 medium eggs


What to do:
  1. Preheat your oven 300'F /150'C / Gas 2.
  2. Lightly grease a 2-litre baking dish.
  3. In a bowl, beat the eggs and milk together, then stir in the dairy-free spread, sugar, pudding rice, vanilla extract, raisins and ground nutmeg.
  4. Pour the mixture into your baking dish and bake for 2 - 2 1/4 hours.  Stir 2-3 times during the first half of baking.
  5. Serve hot or cold.