Rice Pudding - the queen of cheap desserts!

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Preparation time: 5mins
Cooking time: 2 hrs

Difficulty:
Serves: 1 or 2

Ingredients

This is my grandmother's recipe. Well, you couldn't really call it a 'recipe' as such because she did everything by sight and was impossible to pin down on the specifics! So, I kind of just do this by sight now too, but this is my guess as to the specifics:

2-3 tablespoons of white rice
1 litre of milk
a good sprinkle of sugar (depends on how sweet you like it!)
a dessert spoon of butter
1/2 tsp vanilla essence
a good sprinkle of cinnamon

Method

Bung all the ingredients in a baking dish. Stick it in the oven. The temperature will depend on how much time you've got... I guess it takes about 2 hours at 150.

The idea is to stir it every now and then so it doesn't get too much of a skin. It is ready when the rice is all soft and the milk forms a sauce the consistency of thin cream. Don't overcook it - it's much better when the sauce isn't all evaporated into the rice. (or if this happens you might need a higher ratio of milk to rice)

I can guarantee that once you've tried it this way, you'll never go back to making it with pre-cooked rice, or on the stove top.

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