Coconut rice pudding uses coconut milk to give the rice pudding a delicious flavour. It…
Rice Pudding: Comforting Autumn Dessert
If you remember last month I took part in the Random Recipe Challenge from Belleau Kitchen and made Impossible Pie. I enjoyed the challenge so I decided to take part again. This month the challenge was a little different, the book was still chosen at random but this time a recipe needed to be a random pudding, cake or bake. (This made me go around saying “puddings, cakes or bakes, oh my” in a wizard of oz tone for a little while).
I reached into my bookcase and randomly choose a recipe book, only to find it had no desserts section. A bit of failure there so I tried again and this time I pulled out Anthony Demetre, Today’s Special. This is a book that gives his take on bistro food and it is one I had never used before.
The random recipe I found this time was Rice Pudding. Rice Pudding is a dish I have never tried to make before. It makes me think of warm autumn nights when the wind is howling outside. Eaten hot or cold it can be jazzed up with added honey or stewed apple if wanted. I was quite looking forward to trying it myself.
Rice Pudding Recipe
I adapted the recipe as I was missing some of the ingredients, I didn’t have golden unrefined caster sugar so used a mixture of soft brown demerara sugar and soft light brown sugar. This made the rice pudding a bit darker in appearance but it still tasted nice. The pudding is cooked slowly so that it will form a skin on the top.
Ingredients
- 100g butter
- 180g short grain rice
- 100g light soft brown sugar
- 20g demerara sugar
- 150ml cream
- 850ml milk
Method
- Preheat the oven to 130C, Gas Mark 1
- Melt the butter in a pan. When it is melted add the rice, sugar and milk.
- Bring to the boil.
- When it has boiled transfer to an oven proof dish and bake in the oven for about 1½ hours.
- Remove from the oven and leave to sit for about ½ hour.
- Serve luke warm or cold.
This was the result, I think I left it a bit too long as it was not as creamy as I was hoping for. It did taste delicious though and I will definitely try making this again.
Yum, perfect for the colder weather
i’ve never been a huge fan of rice pudding until I made it myself and then I became a convert… I think the addition of the darker sugar sounds wonderful and a little cold milk or cream at the end would have jazzed it up a little… it’s a wonderful entry from a lovely book, so thank you so much for the entry xx
Never thought of cream, that would have been perfect
It’s fun when you get to make something for Random Recipes you’ve never made before. Your dish looks lovely!
I wasn’t at all sure it would work, but it did.
This looks like a nice book and rice pudding my favourite I could eat it any time of the day or night. Good idea the darker sugar.
Its now been added to my make again list
Rice pudding is one of those dishes where the bought stuff just can’t measure up to home-made. I love cinnamon on mine which helps give it that lovely brown skin on top – mmmmmmmm.
I quite fancy some warming rice pudding now. Have apple pie for tonight’s pudding, though, so I am sorted for a comforting Autumn dish already.