Traditional British Ground Rice Pudding Microwave Version Recipes

TRADITIONAL BRITISH GROUND RICE PUDDING

Traditional British Ground Rice Pudding image

This recipe was on the side of a Whitworth's Brand Ground Rice packet. I've hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I've not tried it yet (will probably do the microwave version (also on the packet) which I'm adding next). Should be very nice. My mum used to add a few drops of vanilla essence, a 'knob' (a bit cut off the corner of a slab...) of butter and an egg white (possibly the whole egg, - can't remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before putting in the oven dish to bake.

Provided by Ethan UK

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

50 g rice flour (Coarse, available packaged as 'Ground Rice' here in the UK)
600 ml 1% low-fat milk (my mum would have used whole milk)
25 g caster sugar

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.

TRADITIONAL BRITISH GROUND RICE PUDDING (MICROWAVE VERSION)

Traditional British Ground Rice Pudding (microwave Version) image

This recipe is the microwave version which was on the side of a Whitworth's Brand Ground Rice packet along with the Baked version that I'm more familiar with. I've hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I'm sure my mum used to add a few drops of vanilla essence, a 'knob' of butter (a bit cut off the corner of a slab) and an egg white (possibly the whole egg, - can't remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before cooking. Nice served hot or chilled with jam (jelly). IMPORTANT NOTE: Although originally listing as 'untried', since then I've actually made this version. The recipe as shown here is as it was shown on the packet. No Microwave power rating was given so timings must be assumed to be dependent on your machine. ALSO A WARNING: When I made it, once it boiled, it rose up to the top of the dish. Fortunately I was watching at the time so I stopped the microwave. In the end I found it necessary from that point to cook it on the defrost setting until it was suitably thick. (My machine has only Off/On/Defrost buttons - it's very old!). Took about the same amount of time - somewhere around 10 minutes overall. Notwitstanding that minor shock, it was absolutely wonderful to eat. Similar to semolina pudding, but much, much nicer. I added a couple of drops of vanilla flavor, a dash of nutmeg and a very small pinch of cinnamon before putting in the microwave and would recommend doing the same. Served as I did with a manually home-made coarse puree of fresh strawberries (and sweetener) and dollop of 'sweetenered' Greek-style yoghurt then sprinkled liberally with cinnamon. Absolutely heavenly! - I'll be making this a lot!!

Provided by Ethan UK

Categories Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

50 g rice flour (coarse, available packed as 'Ground Rice' in the UK)
600 ml 1% low-fat milk (my mum would have used whole milk)
25 g caster sugar (To Taste)

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".

Nutrition Facts : Calories 133.3, Fat 1.6, SaturatedFat 1, Cholesterol 7.5, Sodium 66.4, Carbohydrate 23.8, Fiber 0.3, Sugar 14.1, Protein 5.8

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