Old-fashioned Rice Pudding
This is the real thing - a mass of creamy rice and a thick brown speckled nutmeg skin.
Don't forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges - my grandmother always did that and gave everyone an equal amount.
You can now watch how to make Old-Fashioned Rice Pudding in our Cookery School Term Perfect Rice and Pasta - 'Medium and Short-grain Rice' - video lesson below.
This recipe is from Delia's Complete How to Cook. Serves 4
- method
- Ingredients
Method
This is simplicity itself, place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.
Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks. Next just carefully pop the dish in the oven on the centre shelf for 2 ¼ hours. After the pudding has had 45 minutes slide the shelf out and give everything a good stir.
At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!
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