“Blocks of ice cream in every flavour you could think of, apple pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, Jell-O, rice pudding—” [food from their first feast at Hogwarts]
-Harry Potter and the Philosopher’s Stone, J.K. Rowling
I went through so many cookbooks looking at recipe pudding recipes, read articles on all the different taste tests, and finally settled on this one from Jane Grigson’s English Food.
From all the articles on rice pudding that I read, it seems so many people have different experiences with rice pudding, and unfortunately the bad experiences seem to come down to a) boiling it and b) being really cheap on the ingredients. With just a few ingredients and simple ones at that, you really need the best milk, creams, and butter. Don’t skimp!
As for baking, it seems to allow for longer cooking and therefore creamier (I suppose it’s the rice breaking down, and the starchiness)
And don’t be confused by the small amount of rice used for rice pudding! The amount isn’t a mistake.
- ⅓ cup short grain rice
- 1L good quality milk
- 150mL double cream
- 30g good quality butter
- 2 tbsp white sugar
- 1 vanilla pod
- In an ovenproof container, add in the rice with half the milk, half the cream, the butter, sugar and vanilla pod.
- Give it a good stir, then place in the oven at 140C/275F.
- In one hour, add in one cup of milk and a good scoop of the cream. Stir and place back in the oven.
- Another hour later, add the rest of the milk and cream, stir and let bake for a final hour, until the rice pudding has formed a nice crust on top.
You might also like these other recipes from InLiterature.net