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!)


Photography By Daniel Gough



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



Preheat your oven 300'F /150'C / Gas 2.

Lightly grease a 2-litre baking dish.

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.

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.

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