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Friday, 21 October 2016

Baking An Old-Fashioned Rice Pudding

Many of you will be familiar with rice puddings and some will have heard of it without ever tasting it. It is a pudding that has gone out of fashion, but still holds great nostalgia for those of us who know it and were raised on it. Basically, the pudding is a baked custard that has rice added to it. That does not sound fabulous at all, but the taste is incredible! We had lots of rice left over after a curry and rice lunch and it was time to do something new with it. That is why I have this brilliant opportunity to introduce yet another generation to old-fashioned rice pudding.

Empty a litre of milk (4 cups) into a saucepan and heat the milk to just below boiling point.

Separate four eggs.

Whip the egg whites up.

Add 2 cups (500 ml) cooked rise to the warm milk.

Add 1 cup (250 ml) sugar and 1 teaspoon (5 ml) salt to the egg yolks. Mix well.

Add 1 teaspoon (5 ml) vanilla essence to the egg yolk mixture and mix.

Add the rice and milk mixture to the egg yolk mixture and mix well.

Prepare a large baking dish with non-stick spray.

Fold the egg whites into the rest of the mixture.

Pour into the oven dish. Bake for 40-50 minutes in a preheated oven at 170 °C.

You can use any jam of your choice to top the rice pudding with. I had roughly 50 ml Seville Orange Marmelade left in a tin and heated this slightly to make it runny.

It was time to remove the pudding from the oven.

I poured the marmelade over the pudding.

Serve with some fresh or canned food.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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