Traditional British Ground Rice Pudding
At a Glance
- Prep
- 5 minutes
- Cook
- 30 minutes
- Total
- 35 minutes
- Servings
- 4 serving(s)
Categories
- Dessert
- British
- Baked
- Easy
Dietary
- Kosher
- Low Cholesterol
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Saucepan, spoon, ovenproof dish
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
Instructions
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.
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