Here’s a topical dish for the start of the Fall school semester. Rice pudding surely has a special place in the heart of every British schoolchild and every adult who once was on. Topping off school meals for time immemorial, this is the quintessential British dish: thrifty, but unbeatably comforting. Rice pudding consists of just rice, sugar, butter, milk and a pinch of spice and a good deal of baking. Finish with nothing more than a dollop of jam.
Debate continues as to whether the skin that forms on the top of the dish should be encouraged, or avoided – we have given directions for both. And remember, if you don’t have the time, stop by Carry On Tea & Sympathy and pick yourself up cans of Ambrosia Rice Pudding for just $3.
Baked Rice Pudding
Here’s the recipe from our cookbook ‘Tea & Sympathy: Tales of an English Teashop in New York’, available in-store.
Nicky says: At school, we would have homemade baked rice pudding. At home, we would usually have canned. I love both. You can add raisins during the last 20 minutes of cooking time or serve it with a spoonful of jam or golden syrup in the center of the pudding.
½ cup pudding (short-grain) rice
¼ cup sugar
2 tablespoons butter
5 cups of whole milk
Freshly ground nutmeg or cinnamon
- Preheat the oven to 300F.
- Butter a shallow 8 x 8 or 6 x 10-inch baking dish. Add the rice, sugar and butter. Stir in the milk and sprinkle with a little nutmeg (about ½ teaspoon).
- Bake for 3 hours, stirring once after 30 minutes, then once or twice over the next 2 hours, until the rice is tender and the pudding has a thick, creamy consistency. If you want the skin over the top, do not stir during the last 30 minutes of baking.
- Serve either hot or cold.