Search This Blog

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.
For more crafty ideas and great products, visit A Pretty Talent on Facebook.
Remember to keep nurturing your TALENT for making PRETTY things.
You can subscribe to this blog and receive regular updates by email by simply registering your email address at the top of the current blog.

No comments:

Post a Comment