British Asian Rice Pudding Recipes

EASY TRADITIONAL BRITISH RICE PUDDING

Steps:

• Gather the ingredients. Heat the oven to 300 F/150 C.
• Lightly butter a 1.25-liter ovenproof pudding dish or an 8 x 8-inch square baking dish.
• Combine the milk and cream in a saucepan. Scrape the seeds from the vanilla pod using the back of a knife. Add the seeds to the pan and stir to disperse them. Drop in the vanilla pod. Heat the milk and cream through very gently; do not let it boil.
• Move the pan off the heat and leave the milk to infuse for 5 minutes. Remove the vanilla pod.
• Spread the rice and sugar in the buttered dish. Pour the warmed milk over it and stir thoroughly. Add the lemon strips and stir again.
• Grate a thick layer of nutmeg to generously cover the top.
• Place the dish on a baking sheet and carefully put it in the center of the preheated oven. Bake the pudding for 2 to 2 1/2 hours, until it turns creamy and thick and forms a skin of nutmeg on top.
• Let the pudding cool and set for about 15 minutes. Serve the rice pudding on its own or with stewed fruit such as poached pears or roasted rhubarb. You could also add a dollop of homemade jam on top.

BRITISH ASIAN RICE PUDDING

Steps:

• Wash and drain rice.
• Chop dates and pistachios and set aside.
• Bring milk to boil in a heavy, nonstick pan.
• Add rice to the milk and simmer for 30 minutes until rice is cooked and milk is half its consistency and thickened.
• Add salt.
• Stir frequently to prevent rice from sticking to the bottom of the pan.
• Add dates, stir and cook for further 20 minutes.
• Add more milk if required.
• Add pistachios, vanilla essence and sugar.
• Simmer for 5 minutes then add the egg yolk.
• Stir, and add saffron.
• Cool and refrigerate for a few hours before serving.

TRADITIONAL RICE PUDDING

Steps:

• Preheat your oven to 150C/300F/Gas 2.
• Wash the rice and drain in a sieve, then put it into a wide ovenproof dish, at least 1 litre/1¾pint capacity. Pour in the milk. Add the milk powder, caster sugar and lemon rind and stir together. Grate some nutmeg over the top and dot with the butter.
• Place in the oven and bake for 2-2½ hours, or until the pudding has a golden-brown skin and the rice is tender and creamy (the longer you give it, the more thick and sticky it will become).
• Serve warm, with a blob of your favourite jam on top.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.