British Asian Rice Pudding Food

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.

TRADITIONAL BAKED ENGLISH RICE PUDDING

Steps:

• Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
• Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
• Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
• Allow the pudding to finish cooking for the final 40 minutes without stirring.

TRADITIONAL BRITISH GROUND RICE PUDDING (MICROWAVE VERSION)

Steps:

• Place 50g ground rice and 50ml of the milk into a large microwaveable bowl and mix to a smooth paste.
• Gradually add the rest of the milk and mix.
• Cook on full power for 5 minutes, and then stir well.
• Cook for a further 2 minutes and stir.
• Cook for a further 2 minutes and mix in the sugar.
• Leave to stand for 2 minutes.
• "An additional stir before serving would be beneficial".

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.

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.