Rice pudding brings back memories of childhood so I was keen to pass on the love to the boys. Thick, creamy and flavoured with nutmeg and cinnamon. My mum used to bake hers, but to save time and hassle, I’ve developed my own rice pudding recipe for the hob.
I remember my mums legendary Sunday dinners. A true, overloaded plateful of Irish roast beef or chicken with all the trimmings. To top it off there was an equally fabulous pudding each week. Rice pudding was on rotation, we would have it once a month – apple pie, bread pudding and steam puddings the other weeks. Dad and I used to fight over the skin on the baked rice puds, but it was always a pain to wash up after and I remember my poor mum scrubbing the bowl for ages to remove the burnt remains. This recipe is far easier. Admittedly no skin, but the cleanup easy and it tastes the same. It couldn’t be simpler so have a go and let us know what you think, hopefully, it will become a favourite of yours too!
Stove-Top Rice Pudding Recipe (English Style)Print This
- 100 g Pudding Rice (Baldo or short grain if in Turkey)
- 700 ml Semi-skimmed milk
- 50 g Sugar
- ½ tsp Vanilla Essence
- ½ tsp Nutmeg
- 1 pinch Cinnamon
- 1 tsp butter
- Rinse the rice; Give the rice a good rinse under running water until the water runs clear. Drain.
- Add ingredients; This recipe couldn’t be simpler! Add the milk and sugar to the saucepan first, then add everything else and give it all a good stir.
- Let it simmer away; Over a very low heat, let the mix slowly reach boiling point (around 10 or so minutes). Give it a stir and make sure it doesn’t bubble over, then leave gently simmering away for around another 30 minutes. Do head back and check occasionally as it may get too thick or start sticking at the bottom, simply stir in a little more milk if this happens. It is cooked when the rice is soft and the mix is creamy.
- Serve it up. We like our rice warm, but I know many that love it at room temperature or chilled. The pudding will get thicker as it cools. I serve mine either plain or with some fresh fruit on the side, but a good dollop of your favourite jam, some fruit preserve or honey are also great stirred through.
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