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Added March 27, 2003 | Recipe #57353
Showing 1-2 of 2
on February 02, 2013
This is the rice pudding recipe I've been using for years, which I found in a British cookbook. It's my favorite, and when I make it, it always brings back memories of England! I enjoy eating it with a blob of strawberry jam on top, which I swirl into the rice pudding. Mmmmmmmm!
NOTE: The temperature equivalent in step 3 is 300F. I let mine bake for 3 hours, and skimmed the skin off the top when the rice pudding came out of the oven. (Sometimes I skim it off, sometimes I mix it in!) I recommend making double, as one batch doesn't go very far. (I used a 2L baking dish for the double batch.)
Also, to address brini-nmcl's concerns, the amount of rice listed in the ingredients is not a misprint. I often make rice pudding using this recipe, and always use the amount listed here. (except that I double the entire recipe!) It always comes out perfect!
By brini 1314
on November 19, 2010
I think there is a misprint of the rice measurement.... but the rest sound ok.... but definetely not 3 tbsp of rice....people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (112 g)
Servings Per Recipe: 4