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Rice Pud Recipe Please!

Bumpy0

Full Member
#1
#2
cRAVING? ANYTHING YOU WANT TO TELL US MRS
 
#3
Delia sent me this last week pmsl
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.

Serves 4-6
Ingredients

4 oz (110 g) pudding rice
14½ oz (410 g) evaporated milk
1 pint (570 ml) whole milk
1½ oz (40 g) golden granulated or caster sugar
1 whole nutmeg
1 oz (25 g) butter
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, lightly buttered.


This is simplicity itself, because all you do is mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid 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 and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. 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! This is wonderful served warm with Plums in Marsala.
This recipe is taken from How to Cook Book One and has also appeared in Sainsbury's Magazine (Dairy Collection).
 
#4

Bumpy0

Full Member
#5
Ta Ruthy, no reason why i am "craving" either!! Someone posted a recipe using a vanilla mullerlight and i can't find it now :(
 
#7
Yeh weird thing was i saw you posted a recipe for rice pudding and was wondering why you wanted it if you already knew pmsl

Hey bumps let me know how it tastes because i just luuuuuuuuuuuuuuuuurve rice pud!

Ta babe

Ruthy xxx
 
#8
I just make it with pudding rice, skim milk, nutmeg, vanilla pod (seeds scraped out into the milk), and anchor lighter spreadable (1-2 syns worth) and splenda. and then baked for approx 1 hour or until rice is soft and has a lovely brown skin. It turns out loverly! and really low syns

x
 

Nanny Jax

getting back on track
#9
Low fat rice pudding
Serves two
When following SW, this uses one healthy extra A per person.
Ingredients:
700ml skimmed milk
200ml water
112g (4oz) pudding rice
3 tbsps artificial sweetener
Put all the ingredients in a saucepan and bring to the boil, stirring continually. Turn the heat down to very low and simmer, stirring occasionally, until the pudding thickens and the rice becomes tender. Serve with fresh fruit or a spoonful of reduced sugar jam (2 syns).
 
#10
Ta guys, i made the one with mullerlight but added some milk to it (Hx A) it was ok but not like REAL rice pud. Might try it again and not worry tooo much about syns, least then it might taste like its supposed to hey! :)
 


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