Classic Rice Pudding
This children's favorite has enjoyed a surge of renewed popularity in restaurants and home cooking. With a dairy-free variation.
Prep Time: 10M
Cooking Time: 1H30M-2H
Serves: serves 4-6
Egg, gluten, & nut free
- 1 tbsp butter
- generous 1/4 cup granulated sugar
- scant 1/2 cup pudding or short grain rice
- 41/4 cups milk
- 1 vanilla pod
- a pinch of salt
- 6 tbsp heavy cream
- Preheat the oven to 325° F.
- Melt the butter in a 1.5 quart flameproof dish on a low heat. Add the sugar and mix well. Add the rice and stir, coating the rice grains with the butter and sugar mixture.
- Split and scrape the seeds from the vanilla pod. Add the seeds and pod to the milk and stir. Pour the vanilla milk onto the rice and sugar mixture and stir well, using a wooden spoon to break up any lumps.
- Stir in the salt and cream and bring slowly almost to a boil. Remove the vanilla pod. Transfer to the oven and bake for 11/2-2 hours until thick and creamy and browned on top, stirring after 30 minutes and 1 hour.
- Serve plain or with any of the serving suggestions.
- Variation Add 2-3 tablespoons of golden raisins in Step 4 with the cream and salt. Replace the vanilla pod with either the grated zest of 1/2 a lemon or a good dusting of freshly grated nutmeg.
- For a less rich rice pudding reduce the amount of heavy cream to 5 tbsp.
- Serve with cream or soy cream alternative, raspberry or strawberry jam, fruit compôte (see the cherry compôte recipe), or fruit sauce.
Dairy free also egg, gluten, & nut free: Follow the recipe for Egg, gluten, & nut free, but replace the butter with an equal quantity of dairy-free spread and replace the milk with 17 fl oz of soy milk and 17 fl oz of rice milk. Replace the cream with an equal quantity of soy cream. If desired, you can use vanilla-flavored milk substitutes and reduce the vanilla to 1/2 a pod.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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