Easy Rice Pudding RecipesRice pudding is one of my all time favourite winter desserts. My Gran used to make it in an enamel dish with a blue rim, and she would let us stir in a spoonful of strawberry jam. My Mum made it, too, and my brother and I used to fight over who would have the tasty brown skin. No wonder rice pudding has always been popular, because it takes no more than a minute to throw the ingredients into a dish, and give it a quick stir. After that, you can leave it to cook gently, without doing anything else, until it’s beautifully browned. If you don’t have time to make a baked pudding, use the recipe below for a boiled rice pudding, where the rice is cooked on the hob, rather than tenderising slowly in the oven. Both versions taste delicious. I often double the quantities, because rice pudding keeps well, refrigerated, and is good the next day, either cold, or reheated in the oven or microwave.
Variations
Serves 4 Put 115g (3/4 cup) short grain rice and 75g (1/4 cup) caster sugar into a saucepan, and pour over 550ml (2 ½ cups) milk. Bring to the boil, then reduce heat and simmer for 10-15 minutes, until the rice is swollen and tender. Variations
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