This recipe is so delicious and 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 or planning new recipes!
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 or planning new recipes!
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 tablespoon dairy-free margarine
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 medium eggs
What to do
1/2 cup of white sugar
1/2 cup of short grain pudding rice
1/2 cup raisins, optional
1 tablespoon dairy-free margarine
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 medium eggs
What to do
Lightly grease a 2-litre baking dish.
In a bowl, beat the eggs and milk together, stir in the dairy-free margarine, sugar, pudding rice, vanilla extract, raisins (if using) and ground nutmeg.
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.
Serve hot or cold, sprinkled with a little ground cinnamon and crushed nuts.
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