Every time Sarah came to the studio while she was pregnant she showed up with a pot of rice pudding. What started as a random pregnancy craving has turned into a favourite treat — and not just for Saz, I’ve made more rice pudding in the last few months than I ever had before.
I brought a dish when we visited Sarah to keep her company while waiting for baby’s arrival and another when we took these photos — apparently you can feed a baby while eating rice pudding if you’re determined enough. Maybe they should have named Alana Mary Jane!
Recipes and odd methods abound (I have pretty strong feelings that it should be neither a custard or a sweet risotto and must be baked for the skin) but here’s what I’ve ended up with. A little more grown up than the simple version on the back of the rice packet but almost as simple.
100g / 1/2cup pudding rice
25g / 1/4 stick butter plus extra for greasing dish — melted
50g / 1/4 cup soft brown sugar
1 liter / 4 1/4 cups whole milk (if you can find non-homogenised milk it seems to make a better skin).
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp cardamom pods
1/2 tsp vanilla bean paste or extract
1 bay leaf
zest of 1/2 a lemon — grated
Pre-heat oven to 160c. Butter a medium oven proof dish (wider and shallower if you want more skin!). Mix rice, sugar, spices and lemon zest in the dish and pour over milk and melted butter. Place on a baking tray to catch any spillover and bake for 2-2 1/2 hours. Try to let it cool for 10 minutes to set a bit. I like it fairly runny (don’t burn your tongue!) but if you like it more set you can bake for a little longer. Delicious hot or cold.
The sauce is 2 parts frozen brambles (blackberries) and 1 part sugar simmered gently.
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