150 g (5 oz) pudding rice
4 cups (1 litre) 1 3/4 pint milk
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
vanilla essence to taste
2 tbsp (25 g) 1 oz butter
4 cups (1 litre) 1 3/4 pint milk
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
vanilla essence to taste
2 tbsp (25 g) 1 oz butter
method
1. Wash the rice in cold water, drain and place in the top of a double saucepan with the milk.
2. Cover the pan and cook the mixture gently over simmering water for 2 - 2 1/2 hours until the grain is tender and the milk almost absorbed.
3. Stir occasionally to prevent the grain from settling on the bottom of the pan.
4. Stir the sugar, vanilla and butter into the mixture and pour into a wetted 1 litre (1 3/4 pint) mould or basin. Chill until set.
5. Turn out and serve with stewed fruit or jam.
2. Cover the pan and cook the mixture gently over simmering water for 2 - 2 1/2 hours until the grain is tender and the milk almost absorbed.
3. Stir occasionally to prevent the grain from settling on the bottom of the pan.
4. Stir the sugar, vanilla and butter into the mixture and pour into a wetted 1 litre (1 3/4 pint) mould or basin. Chill until set.
5. Turn out and serve with stewed fruit or jam.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
