Traditional Rice Pudding Recipe
Tasty and traditional rice pudding recipe that warms the hearts of children from all ages
- Preparation Time: 2-3 minutes
- Feeds: Around 6 people with a standard portion size – the mixture is very rich and so shouldn’t be consumed in bulk
- Freezable: Yes, use milk when reheating, although preferably recommend eating this fresh, way nicer
Traditional home made rice pudding with burnt skin and all
INGREDIENTS
- 1 pint of milk
- 2 oz of rice pudding grains
- 2 oz of sugar
- Nutmeg (optional)
- Butter – small piece (optional)
HOW TO COOK
- Heat oven to 160c’ (fan assisted) if you use a normal oven it’s usually around 180’c refer to manual for guidance
- Add the ingredients into a casserole or appropriate sized dish and mix up
- Grind up nutmeg if desired and add knob of butter
- Cook in oven for 1hr 20 mins to 1hr 30 mins. The above pic was taken with milk in it, around the 1hr 20 min mark
- If you double up the recipe, add around 20-30 mins for each time you increase the ingredient mixture, so every 1 pint of milk =20/30 mins in oven
