Traditional British Ground Rice Pudding Recipes

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EASY TRADITIONAL BRITISH RICE PUDDING



Easy Traditional British Rice Pudding image

This creamy, hot, traditional rice pudding is the ultimate comfort food and not just in winter. This is a year-round favorite and so easy to make.

Provided by Elaine Lemm

Categories     Dessert

Time 2h55m

Yield 6

Number Of Ingredients 9

1 tablespoon/25 grams butter (for greasing the dish)
3 cups/850 milliliters whole milk
1 cup/285 milliliters double cream (heavy cream)
1 vanilla pod (split)
4 ounces/110 grams short-grain white rice (about 2/3 cup)
4 teaspoons/25 grams golden caster sugar (or superfine white sugar)
2 strips of lemon zest
Ground nutmeg (for topping, preferably whole grated)
Serving suggestion: poached pears , roasted rhubarb, or homemade jam

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.

Nutrition Facts : Calories 416 kcal, Carbohydrate 19 g, Cholesterol 109 mg, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, Sodium 98 mg, Sugar 14 g, Fat 35 g, ServingSize 6 servings, UnsaturatedFat 0 g

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

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

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

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.

ENGLISH RICE PUDDING



English rice pudding image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, dessert

Time 3h30m

Yield Four to six servings

Number Of Ingredients 6

1/2 cup raisins
1/2 cup Carolina rice
3 1/2 cups milk
1/2 cup sugar
3 tablespoons butter
1/4 teaspoon ground cinnamon

Steps:

  • Soak the raisins in hot water for 30 minutes or longer.
  • Meanwhile, preheat the oven to 275 degrees.
  • Rinse the rice well and drain. Set aside.
  • Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
  • Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 64 milligrams, Sugar 31 grams, TransFat 0 grams

OLD-FASHIONED RICE PUDDING I



Old-Fashioned Rice Pudding I image

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Provided by Juanita

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h45m

Yield 6

Number Of Ingredients 8

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  • Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  • Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g

OLD-FASHIONED RICE PUDDING II



Old-Fashioned Rice Pudding II image

This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.

Provided by Kim

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5

⅓ cup uncooked white rice, not rinsed
¼ teaspoon salt
¼ cup white sugar
1 quart milk, scalded
2 teaspoons butter

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
  • Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.9 g, Cholesterol 24.9 mg, Fat 7 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 260.2 mg, Sugar 23.9 g

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