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.
Perfect with jam. Alternately, mix in sultanas before cooking.
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.
Ambrosia Devon Creamed Rice - only $3 a can!
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.
Serves 6
Preparation time: About 3 hours
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.
