Why do I feel the urge to sing “Under pressure” really loudly. Jedward, oh Jedward what have you done to me? Okay so I know they’re not really saying “rice”, and my apologies to Vanilla Ice and of course, the amazing David Bowie.
When was the last time you made real Rice Pudding? No, not the canned Ambrosia type, but proper, proper Rice Pudding? many peple never do, because they think it’s incredibly complicated, but trust me it’s very, very simple and tastes completely different to the canned variety. (I do have to admit there is a secret place in my heart for canned rice pudding). the home-made variety is as wicked or as angelic as you want it to be (single cream instead of milk is wicked and I love golden syrup on it!). Ellie has become a great afficionado of the home-made variety and to follow is her recipe. She and I both agree that the lovely, browned skin on the top is the best bit..but that’s just us!
ELLIE’S RICE PUDDING
“So, this is such an easy and obvious recipe that it’s almost a non-recipe, really. However, it’s worth a mention just as an oft-forgotten classic, and as a very simple route to a nice bowl of autumnal comfort. This will serve 4 as a substantial pudding, or 2 greedy people for a weirdly lovely weekend lunch, that will mean maybe a little soup for supper (but that may just be me).
You will need: 100 grams of pudding rice (note from Kim: Don’t try this with any other type of rice) 50 grams of caster sugar, 700 litres of the milk of your choice (I actually use skimmed – it still turns out quite creamy enough and makes this a fairly low-calorie treat – but anything you like will do; I think soy milk might be nice in this but I haven’t tried it), A little bit of butter for greasing
Optional extras for a bit of flavour – a pinch of nutmeg or cinnamon works well, a bit of vanilla, a squeeze of lemon, whatever.
Method: Switch your oven on to Gas Mark #2/150C or 130C Fan assisted. Grease a medium-sized oven-proof dish. Mix together the rice and sugar, along with anything else you’re chucking in to the mix, and put into the greased dish.
Pour the milk over the top and give it all a good stir. Stick in the oven for around two hours, until it has a good skin on the top (the best bit, in my humble opinion) but still gives a good wobble when you give the dish a little shake.
Eat hot from the dish or cold later (the latter being particularly good with a swirl of jam), or better yet hot for pudding and cold for breakfast the next morning.”
The Bombay Boys 