|Rice Pud, with a lovely nutmeg skin|
I've always been under the impression that is is something very tricky to make, that it fails more often than not. Well, I'm delighted to tell you I found the world's easiest rice pud recipe ever - honestly, it was even easier to make than the lemon posset!
What happened was I was cleaning out a cupboard and found a packet of arborio rice, for making risotto. Obviously I had great plans once for risotto, but never got round to it. I had a notion that you can use arborio rice for rice pud as well as traditional "pudding rice", so I thought I'd check the net, find a recipe and give it a whirl. Especially with the cold and windy day we had yesterday, I thought it would be a lovely comforting end to our roast chicken dinner (ps, here's a link to my favourite roast chicken recipe too, Delia Smith's fast roast chicken with tarragon and lemon - it's divine).
The Delia Smith site failed me, as her recipe uses evaporated milk and I didn't have any. The excellent BBC Food website though and pages and pages of recipes from every celebrity chef ever. Some were quite complicated, but actually the second listing - totally uncredited - turned out to be simplicity itself so I went for it.
The only issue was that when I weighed out the 55g of rice the recipe recommended, I knew instantly it wasn't enough, presumably because I didn't have "official" pudding rice and was going a bit off piste with my arborio rice. So I increased the amount of rice to the official portion size for two people of about 120g, and that was the perfect amount.
Preparation time on this is a max of about five minutes, then you simply stick in the oven for an hour. BONZA, as Himself would say!
Rice Pudding (from the BBC Food website)
- 55g/2oz pudding rice or 120g/4oz arborio/risotto rice
- 55g/2oz sugar
- 600ml/1 pint full-fat milk
- A good grate of fresh nutmeg
- Small amount of butter
- Preheat the oven to 160C/325F/Gas Mark 3
- Mix the rice and sugar together in a baking dish and pour on the milk
- Grate plenty of fresh nutmeg on top, and then dot with/float 3 or 4 small bits of butter
- Bake in the oven for at least an hour - you can also cook it for longer at a lower heat, if you wish
Now, how easy is that?! And the kids loved it. Although I did find it on the sweet side, so next time I will reduce the sugar a bit, I would think 35 or 40g of sugar would be plenty.