Rice Pudding
I haven’t had home made rice pudding since I was a child, but that’s about to change. I have got one in the oven as I write. My excitement is growing as tangibly as the skin that is forming on the surface of my pudding. I just wish I had a pair of short trousers to wear when I eat it; that would really add the authentic touch to my trip back in time to those carefree childhood days.They say that real men don’t eat rice pudding. Well I say be damned with being a real man, and give me the pudding.
I’ll report back later, providing I am not served other deserts in the meantime.
Comments (58)
P.S. I don't like cinnamon or all that condensed milk on top, but Chicha, without all those things on top is super yummy!...
But such things are short lived, alas.
When you put it in the oven did the rice all sink to the bottom or did it mix properly?
I will do so but if there is no even distribution I will hold you personally responsible.
By the way, did you ever have something called Semolina pudding when young? I haven't heard of it in decades, not surprising as it was tasteless and stodgy.
Ok Harb.
I will do so but if there is no even distribution I will hold you personally responsible.wink
By the way, did you ever have something called Semolina pudding when young? I haven't heard of it in decades, not surprising as it was tasteless and stodgy.
Yes, I've had semolina pudding, and I quite like it. I like stodgyness. It can be lumpy if you're not careful, but I don't know what kind of care you have to employ to prevent it.
If you put all the ingredients bar the nutmeg in a saucepan and bring slowly to the boil before placing in the dish it helps.
Also it helps if you remove and stir the pudding whilst it's in the oven so the rice can swell and not settle.
The last time I tried to make it I did put it in a saucepan first but the different ingredients didn't seem to gel with each other.
It's easy peasy really. Good luck
I still have a small bottle of vanilla essence from my previous attempt.