Saturday, March 20, 2010

Rice Pudding

Well, it’s been a busy couple of weeks at the old homestead, we have been redecorating our living room, or remodeling as they call it around here, but that sounds rather grand for slapping a bit of paint on. Though we did also install a ceiling fan in preparation for the summer, and replace the door. It’s only taken us three years to get round to it – but there’s always a real shortage of those round tuits around here. :-)

Speaking of the ceiling fan, we had a bit of a close encounter of the reptilian variety. While mucking about in the roof space, we came across a four foot long snake skin – Yikes! Fortunately, there was no sign of its previous owner. (Wipes sweat from brow).

Anyway, enough of the decorating adventures (or misadventures). As you already know, I don’t make many puddings (desserts), but it has been such a cold winter this year that I was craving some nursery food, and rice pudding fit the bill. Whenever I had rice pudding as a kid, I would always put a big dollop of strawberry jam in it and mix it up until it looked like there had been a nasty accident. Nowadays, I prefer to eat it with a few raisins sprinkled on top.

Incidentally, it looks like comfort food will be on the menu for a little while longer yet. Just as we thought that spring had sprung – for the last two days it’s been sunny and a balmy 73F – today it’s been snowing all day. It’s about six inches deep at the moment, with more forecast for tonight and tomorrow. Oh hum! But that’s Oklahoma for ya!

Rice Pudding

No, those aren't rabbit droppings you can see!


3 tablespoons unsalted butter, divided 2+1
½ cup short or medium grain white rice
3 cups milk
1 cup heavy cream
¼ cup sugar
1 teaspoon vanilla extract
2 tablespoons brown sugar

  • Pre-heat oven to 325F
  • Melt 2 tablespoons of butter in a large saucepan over a medium heat. Add rice and cook for one minute, stirring constantly.
  • Gradually add milk and cream. Stir in sugar and vanilla extract and bring to a gentle boil.
  • Transfer pudding mix to a 7 x 11 x 3-inch baking dish, bake uncovered for a total of 1½ hours, stirring mixture every 15 –20 minutes. Bake undisturbed for the last 30 minutes.
  • Remove pud from oven dot with slivers of remaining butter, sprinkle with brown sugar (you can also add a dash of nutmeg if you like), and place under broiler until surface is golden brown.
  • Serve sprinkled with raisins, or a dollop of your favorite jam.


Lynda said...

I'm loving your rice pudding Jan; I've got to try this one! I've eaten rice pudding, but so many cook the raisens in with the pudding and I don't like it that way. I also like the fact that yours is baked. Thanks for posting this delicious looking pudding!
We have about 3 inches of the cold wet stuff, and expecting more. I can't wait for spring to stay!

Freaking out about the snake skin in your attic-so glad you didn't meet the owner! :)

Beth (Jam and Clotted Cream) said...

You're still English at heart then Jan - fascination with the weather and all!! Rice pudding - yum, real comfort food

Sophie said...

Hello Jan!!

Brussels calling!! Your rice pudding loooks so tasty!!
Mjam mjam mjam,...

David Hall said...

Hey Jan. We love rice pud, it soothes like no other! Hope life is as sweet.

David x

Patty said...

I love rice pudding it brings back so many good memories, thanks for posting!

Jason said...

Snake skins? I would have fallen through the ceiling!
The pudding looks good though, one of my favorites!

Pam said...

Yikes - finding a snake skin would freak me out, at least there was no snake. The rice pudding looks fantastic, I've never made it before.