It’s a bit of a tricky dish to make is rice pudding. You would’ve thought that rice, sugar and milk in the correct triamvirate of quantity, heat and time would produce a consistent result. This is not necessarily the case. I tried this recipe recently as I had the oven on and am trying to make sure that I’m saving energy. My husband doesn’t know, but this version was made using plant mik. Chosing the dish for cooking was a matter of good fortune as it worked out really well. The dish needs to be shallow rather than deep. Skin on or skin off is a matter of personal preference. There tends to be an either/or feeling. We are skin off so the pudding will need an occasional stir or you can stir the skin in at the end. Other than that, rice pudding is a “bung it in the oven and leave it” dish.
Ingredients
100g pudding rice
1 litre (one carton) sweetened almond mik
Flavouring if you like – nutmeg, cardamom, cinnamon
Method
Find a suitable dish that is fairly shallow. Put the oven on to 180 centigrade. Rice pudding is a great dish for going in the bottom of the oven when you’re cooking something else. Add the rice and milk to the dish and stir well. Add some flavouring at this point if you like. Grind up some cardamom seeds and sprinkle in with some turmeric. Or add some cinnamon or nutmeg if you prefer.
Place in the oven for an hour until all the rice has been absorbed and the pudding has the classic creamy consistency. Serve in bowls with jam. It will be nuclear hot when it’s just come out of the oven so please be careful.
If you like this easy rice pudding, you might like Barbados cream. Here is the recipe: https://cookingwithfi.com/golden-sweet-water/