Rice Pudding
Ok, I am not one for measuring out so these are rough estimates. This is an adaptation of the rice pudding my Mum and Grandmother used to make for me as a kid.
Ok, I am not one for measuring out so these are rough estimates. This is an adaptation of the rice pudding my Mum and Grandmother used to make for me as a kid.
- Carbohydrate 9.15606666666667 g
- Cholesterol 3.58333333333333 mg
- Fat 1.35183333333333 g
- Fiber 0 g
- Protein 0.0253666666666667 g
- Saturated Fat 0.856133333333334 g
- Serving Size 1 1 Serving (51g)
- Sodium 12.2133333333333 mg
- Sugar 9.15606666666667 g
- Trans Fat 0.0946333333333332 g
- Calories 47 calories
Step-by-step
- Melt the butter in a saucepan over a low heat.
- Add the sugar and milk and stir over a low heat until dissolved.
- Meanwhile boil the rice in a large saucepan - cover the rice completely, stirring regularly to prevent the rice sticking to saucepan or burning.
- The water should almost boil dry - once boiled dry transfer the rice to an oven dish and pour on top the milk and stir in.
- Then add the Evaporated Milk to the dish and stir in.
- Put in oven for an hour at 180 degrees Celsius and cover with tin foil. Check after 30 minutes and if drying out add more milk.
- The end result should be a creamy moist rice pudding that is best served warm and will have a skin on top - you can add sultanas and nutmeg to this if you wish, though I think it ruins the taste. Can be kept in fridge afterwards, if there is any left....
How many cans of dairy can a standard two-quart baking dish actually hold without spilling over the rim during a vigorous bake at 180 degrees Celsius? Rice pudding relies on a delicate balance of starch release and slow liquid absorption, meaning that arbitrary scaling can easily leave you with dry grains or a watery basin. Historically rooted in medieval European pottages sweetened with honey or sugar, this comforting baked custard transforms humble short-grain rice through prolonged, gentle heat. When modifying portions for fewer diners, maintain a strict ratio of one part starch to roughly six parts liquid to prevent the mixture from drying out prematurely before the grains soften completely through their core.
Managing Moisture and Starch
Using short-grain pudding rice is non-negotiable because its high amylopectin content leaches out into the surrounding dairy, naturally thickening the mixture without requiring additional thickening agents like cornstarch or flour. Evaporated milk provides concentrated solids that brown richly under foil, while full-fat milk introduces the necessary fluidity to keep the grains plump as they bake for a full sixty minutes.
- If the surface begins to form a hard crust before the interior is set, tent the baking dish loosely with aluminum foil to reflect direct radiant heat from the oven element.
- Should the texture appear too thick upon the thirty-minute check, incorporate an additional splash of warm full-fat milk to rehydrate the developing starches.
- Store leftover portions in an airtight glass container in the refrigerator for up to three days, reheating gently on the stovetop with a tablespoon of water to loosen the set.
