Anyhow. I have sort of become a bit addicted to Muller Rice's limited edition maple syrup flavor and I thought hey this must be pretty easy to make at home! So, I went straight to Mary Berry. This is her recipe from Mary Berry Cooks, I've had the book for a couple of years now, but I have never made anything out of it. Not sure why, it has some great looking recipes.
Again anywho. I wanted rice pudding so I made rice pudding. The thing that I love about rice pudding, after I realised it doesn't feel weird in your mouth and I got over the fact I was eating rice as a dessert, is that it tastes great on it's own, but it's a great base for other flavors. You can add a teaspoon of jam or curd to it. Fresh fruit is always a great addition as well as maple syrup or chocolate sauce. Plus, it's fairly inexpensive to make which is always a bonus.
Mary Berry's Classic Rice Pudding
100g pudding rice50g caster sugar
600ml milk
300ml single cream
25g butter
pinch of grated nutmeg
One must have a baking dish that will hold 900ml of liquid and then some. Heat the oven to 150C. Put the rice and sugar in the baking dish. Then pour the milk and cream over the top giving it a little stir. Cut up the butter into little cubes and place around the dish randomly before sprinkling the top with a pinch or two of grated nutmeg. Bake for 30 minutes. Give it a stir before placing back in the oven for another 1 1/2 hours. Should have a skin over the top and the rice should have absorbed the milk and cream.
*For more Mary Berry recipes pick up one of her many books
*This post is not associated with Mary Berry in any shape or form all opinions are my own. Please see my contact/policy page above for more information.
*Check out the time I met the legend - it was while I got this book signed!
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What kind of pudding rice to use in canada
ReplyDeleteWas delicious, thank you for sharing :). JP, Cardiff
ReplyDelete2nd time I've made this in a week awesome thanks for sharing
ReplyDelete