1 Review of Rice Pudding

From: truebrit

On Nov 16, 2004

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 in step 3 is 150C, NOT 150F! The equivalent 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.)