Ground Rice Sweet Custard Recipes

TRADITIONAL BRITISH GROUND RICE PUDDING

Steps:

• Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
• Heat milk in a saucepan and sprinkle on the Ground Rice.
• Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
• Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
• Pour into greased bake-proof dish.
• Bake for 25-30 minutes until lightly brown.

OLD-FASHIONED RICE CUSTARD

Steps:

• In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

GROUND RICE SWEET CUSTARD

Steps:

• Blend the ground rice and the cornstarch together into a smooth paste, adding a little of the cold milk.
• Bring the remaining milk to a boil in a saucepan.
• Add the sugar, lower heat enough to maintain a gentle simmer.
• Gradually add the ground rice mixture to the milk, stirring constantly with a wooden spoon.
• Simmer on very low heat for 10-15 minutes or until the mixture has thickened, stirring often and being very careful not to allow it to burn- especially on the bottom of the pan.
• Add the rosewater and half of the ground almonds, simmer 5 minutes.
• Let cool a few minutes and then pour into a serving bowl or 4 serving dishes.
• Sprinkle remaining ground almonds and all of the ground pistachios on top and dust with some ground cinnamon.
• Serve with syrup or honey on the side.
• NOTE: It is important to use SHORT grain rice to acheive the proper consistency.
• Grind the raw rice in a blender or food processor.