Modern classic puddings – rice pudding

I’ve been asked by a commenter, TomSmith, if I have a baked rice pudding recipe. I don’t usually bake my rice puds because unless you get the temperature right, and every oven is different, I find it can burn in places. And I’m not a fan of the thick skin it creates. Even on the top of the stove getting a low enough heat isn’t easy even with a diffuser. But at least you can watch the pot and judge for yourself when it’s done.

Saying all that I know Delia has a recipe that may appeal.

http://www.deliaonline.com/recipes/cuisine/european/english/old-fashioned-rice-pudding.html

She also does a baked mushroom risotto if you fancy making a savoury one.

http://www.deliaonline.com/recipes/cuisine/european/italian/oven-baked-wild-mushroom-risotto.html

Delia also does a chocolate risotto recipe which is a bit different. Essentially it is a baked chocolate rice pud made with Arborio or Canaroli rice.

http://www.deliaonline.com/recipes/cuisine/european/italian/melting-chocolate-risotto.html

For a standard rice pudding I use 4oz short grain (pudding) rice, 2oz sugar, teaspoon of vanilla essence and a pint of milk. Takes about 30-45 mins to cook depending on the level of heat. I always add butter, egg yolks and cream and my brother-in-law once told me it was almost as good as Ambrosia which if you knew him you would know that was a big compliment as Ambrosia is his favourite pud.

For something a little different I like to add dried fruits and nuts like raisins, chopped apricots and some pistachio nuts to a rice pudding infused with saffron. A touch of the exotic. The idea comes from a Moroccan recipe in Tamarind and Saffron by Claudia Rosen.

You could do a Christmassy version with dried cranberries, tangerine segments and add some spices like cinnamon or ground coriander to give some added warmth at the end of cooking. To stop the spices from clumping up mix with a little sugar and sprinkle over before serving.

Another idea I have tried is to put softened gelatine into my standard rice pudding mixture and set into ramekin dishes. When cold, sprinkle with sugar and caramelise with a gas gun like you would for a crème brulée. That worked well and was good in the summer with some lightly poached gooseberries or you could use fresh apricots or plums.

I’ll post again over the weekend with some of my ideas on trifles and mince pies.

2 comments for “Modern classic puddings – rice pudding

  1. December 19, 2010 at 13:07

    You could do a Christmassy version with dried cranberries, tangerine segments and add some spices like cinnamon or ground coriander to give some added warmth at the end of cooking.

    That would be superb as a Christmas dish.

  2. tomsmith
    December 21, 2010 at 16:51

    Thanks very much Rossa!

    I like it with orange zest and cinnamon stick myself. I will definately give this recipe a try.

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