Thursday, November 5, 2020

A pudding experiment!

 During the early part of lockdown I used up the last of our pudding rice and couldn't get any more in our local Tesco, which was a tad annoying.  Anyhoo, I had a brainwave and got some arborio rice to try out as a substitute ~ after all it's short-grain like pudding rice is.  And then I promptly forgot all about making rice puds over the summer 😄  Fast-forward to Christmas Pudding Sunday and I found myself with fresh milk to use up from the leftover ingredients ~ finally time for that rice pudding experiment 😉


As you can see the arborio behaved just like the pudding rice does.  I got to thinking about what exactly "pudding rice" is, so did a quick search on Google and this is what the good 'ole BBC has to say on the matter:

"This is not a specific type of rice, but a generic description for short-grained white rice used for making rice pudding.  The term is rarely used outside England.  Whichever rice you use, the important thing is that it should give a soft, creamy, slightly sticky result."

So now we know!  If you too fancy a bowl of comforting, rib-sticking, rice pudding here's the very simple recipe I've used for donkey's years, which gives 4-6 servings:

5oz/140g short-grain rice, such as pudding or arborio rice
3oz/90g sugar
2 pints/1 litre milk
1 teaspoon vanilla extract

Place all the ingredients, except the vanilla, in a saucepan and bring to the boil.  Turn down to a gentle simmer and cook for about 25-30 minutes, stirring from time-to-time to prevent the rice from sticking to the bottom of the pan.  When the rice is cooked, remove the pan from the heat and stir in the vanilla extract.

4 comments:

  1. I always use normal long grain, and after all the government foodbox rice we had delivered, we'll be eating long grain rice pudding u till 2023 😉
    Enjoy, beautiful lady. Do you put mixed spice or nutmeg on the top?
    The skin offthe top is my fave part x x

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  2. I like nutmeg ~ but I also like to add a dollop of jam! And sometimes, if I'm feeling REALLY naughty, then I will add a dollop of black cherry jam and another of chocolate spread ~ Black Forest rice pudding ROFL I like the skin off the top of rice pudding but the skin on custard, on the other hand, makes me shudder!

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  3. Black forest rice pudisquote frankly Pure Genius

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