Rice is broadly divided into three categories based on grain length—long, medium, and short. The length of the grain is indicative of the texture of the cooked rice and, consequently, its traditional preparation and use. Long-grain rice is made for pilaf. Long boi. One of the most prized long-grain rices is the intensely aromatic basmati , which was traditionally grown in the foothills of the Himalayas. Rice pudding by Simon Hopkinson.
Cinnamon autumn rice pudding by Matt Tebbutt. Rice pudding with sultanas by The Hairy Bikers. Slow cooker rice pudding by Justine Pattison. Clotted cream rice pudding with raspberries and orange caramel by James Martin. Rice pudding for a crowd by The Hairy Bikers. Rice pudding with fresh strawberries by Aaron Craze. Lebanese rice pudding by Nigel Slater. Mahshi Lebanese stuffed vegetables by The Ayoubi Family.
Clotted cream rice pudding with caramelised pineapple by James Martin. Tom Norrington-Davies blames it on the French, who have never been good at rib-sticking desserts. We were eating rice pudding on this side of the Channel long before vanilla arrived from the New World, so I decide to dig further back in history. The National Trust Book of Traditional Puddings comes up trumps with "an old English Baked Rice Pudding", which does use vanilla, but also includes a bay leaf, nutmeg and cinnamon, on top of currants, mixed peel, sherry and brandy.
The method is a bit odd — the dried fruit and alcohol is stirred into the rice two hours into cooking, along with two beaten egg yolks, and the pudding is then returned to the oven for another 30 minutes, before coming out again so I can add two egg whites, beaten until stiff with a little sugar, for the final quarter of an hour of cooking.
All this stirring means there's no skin to speak of, and the egg whites have given the finished pudding an oddly moussey texture, but I love the sweet spices and the syrupy Pedro Ximinez sherry, which gives the pudding a rich raisiny flavour which I think would work very nicely with cream.
Using Simon Hopkinson's deliciously creamy recipe as my template, I've added some sweet spices, a little lemon zest, and a splash of sherry to take this classic nursery dish back towards its ancient roots. Pre-heat the oven to C. Put the butter in a flameproof pie dish over a gentle heat, and, when melted, add the sugar.
Stir and cook for a few minutes, then tip in the rice, and stir to coat. Cook until the rice has swelled slightly, stirring continuously, then add the milk and stir well to dislodge any clumps of rice and sugar on the bottom of the pan. Add the lemon zest, bay leaf, spices and a pinch of salt, then pour in the cream and sherry, if using, and bring to simmer. Bake the pudding in the oven for about 2 hours, until it has set, but is still slightly wobbly; it may need a little longer than this, but check on it regularly.
Serve warm, but not piping hot. Do you have fond memories of the rice puddings of infancy, or does the thought make you shudder in horror? My fellow food blogger the sassy cook and I have always wanted to do a taste test on rice pudding. It is one of our favourite desserts and since there are so many types of rice pudding available in the grocery store we figured this would be a good experiment to take on.
We consulted a number of recipes and decided on a simple recipe for stove top rice pudding. We used the best one to make the rice pudding for our Rice pudding — homemade vs. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer until the water has been absorbed, about 15 minutes.
Cook, uncovered, over medium heat for about 30 minutes, stirring frequently, especially toward the end of cooking. The pudding is done when the rice and milk have made a thick porridge.
Do not overcook. Spoon into a serving bowl or six 5- to 6-ounce custard cups or ramekins. Press plastic wrap directly onto the surface to prevent a skin from forming.
Serve warm, at room temperature or cold.
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