Saturday, 19 March 2011

Rice pudding


I wanted to make a simple brunch that we can eat before our road trip this weekend.




Looking through the cupboard, I came up with this:
I label the sugar in case I forget what colour it is
...some brown rice
...some arborio rice
Yeah, that much. Very precise
Bring to the boil in a covered saucepan with 2 cups of cold water. Turn the heat right down and let it simmer for about half an hour. Watch it though - the rice will attempt to escape the saucepan. And the smell of burned rice (if it boils dry) is just nasty.

Don't worry that the white rice will cook faster than the brown rice. The whole point of rice pudding is that it's kind of gluggy.

Mix in an egg, a tin of evaporated milk, half a cup of sugar, and some vanilla and cinnamon to taste.

Put it in a greased Pyrex dish (or whatever you've got that's oven-proof). It will need to have a capacity of at least 1.5L. Bake at 180C until it has set, which will take about an hour if your oven has crappy seals like mine. Probably half an hour for normal ovens!
Tasty!
Serve with whatever tinned or fresh fruit you like. I thought this would go really well with some tinned pears. SPC are my favourite, and happily I can buy them here in New Zealand. I know that Watties is the 'local' brand, but when I checked their tinned pears they came from China! Shepparton is closer...

You can eat this hot or cold, and it would make a good gluten-free breakfast, brunch or dessert.

4 comments:

  1. Hmm, brown rice in rice pudding? That's a new one for me! Same goes with precooking the rice. I usually just use arborio, milk, cinnamon, nutmeg and a few knobs of butter, and then bake the whole lot until it looks done!

    Might have to give your way a go sometime soon :)

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  2. I quite liked the brown rice - it retained a little texture. I wouldn't have bothered to pre-cook, except that the brown rice *really* needs it.

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  3. Oh, and I think you could get about 10 servings out of this... it's ridiculously filling!

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  4. It's been so long since I made a proper baked rice pudding! My last ten or so rice puddings have actually been leftover rice, microwaved with milk and sultanas. Yes, I'm impatient... why do you ask?

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