OLD FASHIONED RICE PUDDING WITH A TWIST.
I don't know about you. but when winter sets in. i really want foods that warm me up from the inside., there was a reason why before Jamie Oliver got hold of our school lunches and made them healthy. (Something I agree with.) In the autumn and winter terms., our school lunches would always have warming desserts. steamed. treacle pudding and custard., chocolate pudding with chocolate sauce, semolina., and baked rice pudding.
Rice pudding has gone out of favour over the years, But I have made this version. Which does not use dairy products. But uses plant milk, For two reasons, Firstly, if you keep kosher. You can now have a rice pudding dessert, And why should people that are dairy or lactose intolerant or vegan miss out on this inner warming, wonderful winter delight.
If you want to make a dairy version of this. use the same quantities but substitute part plant milk and plant cream plant. butter with dairy milk, dairy cream, dairy butter.
I have very fond memories of my father's mother making Miss. She would only make it when she was cooking other things in the oven. (usually, a fruit cake as they cooked for the same amount of time) so as not to waste the energy. And she would usually cook it at the bottom of the oven., So if you're making yourself a slow cooked casserole. This would go beautifully in the bottom of the oven. There are stovetop rice pudding recipes, But nothing beats a genuine one made in the oven.
Ingredients. Serving 4:to 6: depending on appetite.
130 g of pudding rice. I have found this very hard to get hold of. But I have discovered that health food shops and Marks and Spencer actually do pudding rice
60 gr. Of brown sugar.
Two teaspoons of vanilla essence or vanilla paste, or you can use a vanilla pod.
850 ml Plant milk. (You can choose which you prefer I use sugar free oat milk)
165 ml Plant cream.
One teaspoon. of. either. nutmeg. cinnamon or ground spice
30G plant butter.
Method.
Preheat your oven. To medium heat. 160 centigrade. 140 for a fan oven. Gas mark 3.
Put the rice in a sieve. & rinse it well under cold water.,
Select the dish you're going to use, the rice pudding. I use an old-fashioned enamel baking dish And grease the sides and the bottom of the dish with a little of the butter.
Transfer the rice., into the. Baking dish, Add the vanilla and spices. And 3/4 of the sugar., Mix them well, then add in the milk and the cream.
Sprinkle the remaining, Sugar. And little bits of batter. Over the top of the pudding. This helps form that traditional. Brown. Top.
Bake in the oven. For 90 minutes, You might want to check it after an hour and if you think it's a little dry, just top it up with a little more plant milk.
When it's cooked. It will have a golden brown. Crust on the top. And it will be quite tender to touch. Rice pudding is extremely hot when it comes out of the oven. So, I suggest you leave it to call slightly.
Then you can eat it on its own. Or add a dollop of jam like they used to school. For a tiny bit of brown sugar.
Rice pudding is very filling, It's a slow burning carbohydrate. So, it should keep you Full. Overnight if you're having in the evening or if you're having a lunchtime most of the day. It will warm you from the inside.
I have made this in a slow cooker, If doing that, you need to cook it on the high. For an hour, Then. Cook it for three to four hours. On a medium to low heat. You'll get all the creaminess of rice pudding. But you won't get that lovely brown crust.
