As a child Country Puddings founder, Lynne, would spend many an hour at her grandparent’s farm. Sometimes with her wellies on following her dad and grandad everywhere, from the byres housing the dairy cows getting milked, into the dairy where the fresh cold milk would be bottled for the village milk round, or in the warm and cosy kitchen with her Grandma making meals and baking bread and cakes.
From an early age, Lynne had a sweet tooth, and she always looked forward to pudding, or “afters” as it was known. One favourite pudding that always had Lynne and her Dad fighting over was baked rice pudding. Short grain rice, granulated sugar, fresh milk, a knob of butter and a sprinkling of nutmeg on top. Baked in the oven, so that it formed a golden top, and the best bit – baked on pudding round the edges. You needed a knife to get all the scrapings. And they were delicious.
So in honour of National Rice Month, and Grandmas everywhere, here is the recipe for baked rice pudding.
- 4oz / 110g pudding rice
- 1 pint / 568ml whole milk
- 2oz / 50g granulated sugar
- Knob of salted butter
- Sprinkling of nutmeg
- Pre-heat the oven to 160°C.
- Place all the ingredients into an ovenproof dish, stir and place in the oven. Bake for about an hour. Check after 30 minutes that the milk hasn’t all absorbed into the rice. If it has just add a little more milk.
- Once the pudding has got a lovely brown skin formed its ready to serve.
- Please don’t fight over the scrapings!! Indulge and enjoy.