Rice pudding is a dish made from rice mixed with water or milk. Further flavours are added such as cinnamon and raisins. Different variants are used for either desserts or dinners. Rice Pudding is a marmite moment for me as my children, husband, brothers, sister, nieces and nephews love it but I don’t! This dish can be served both hot and cold. Companies charge a lot for a little tub of this, while for the less you can make a lot more.
This is a classic British dessert, has been a cherished staple in British homes for centuries. With its creamy texture and simple, comforting flavours, this humble dish has a special place in the hearts and kitchens of many. Whether enjoyed hot or cold, rice pudding embodies the essence of British culinary tradition, offering warmth and nostalgia with every spoonful.
A Historical Perspective
Rice pudding’s history in Britain dates back to the Tudor period, when rice was a precious commodity imported from Asia. Initially, rice pudding was a luxurious treat reserved for the wealthy. Over time, as rice became more accessible, the dish found its way into the homes of ordinary people, becoming a beloved comfort food across all social classes. Traditionally cooked in a slow oven, rice pudding evolved from a simple rice and milk mixture to a rich, custardy delight, often flavoured with spices like nutmeg and cinnamon.
The slow baking process allows the rice to absorb the milk fully, creating a creamy, luscious consistency. The top develops a beautiful golden skin, a hallmark of a well-made rice pudding.
Modern Twists and Serving Suggestions
While the traditional recipe remains popular, modern variations have emerged, infusing new life into this classic dessert. Some recipes incorporate vanilla extract or a cinnamon stick for added depth of flavour. Some also add a dash of rum to make it a real winter warmer. Others might replace some of the milk with cream for an extra rich and indulgent pudding. For a contemporary twist, try adding a handful of sultanas or a drizzle of golden syrup before serving.
Rice pudding can be enjoyed in various ways. Hot from the oven, it’s the ultimate winter warmer, perfect for a cosy night in. Cold rice pudding, on the other hand, is wonderfully refreshing in the summer months. Serve it with a dollop of fruit compote, a sprinkle of cinnamon or a spoonful of jam. They all help to enhance its flavour.
British rice pudding is more than just a dessert; it’s a culinary tradition that has been passed down through generations. Its simplicity, versatility, and comforting nature make it a dish that continues to be loved by many. There is no set recipe for this dish. So you can stick to the classic recipe or experiment with modern twists, this dish is a testament to the timeless appeal of this British dish.
Rice Pudding
A soft smooth rice pudding with a spoon of jam makes a lovely dis anytime of the day.
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Servings: 4 people
Calories: 501kcal
Ingredients
- 13 oz evaporated milk canned
- 1 large eggs lightly beaten
- 1/2 cup dried fruit washed and deseeded
- 3 tbsp butter melted
- 2 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp lemon zest grated
- 2 cups cooked rice
- 1/4 tsp cinnamon
- 1 splash Cognac or rum
Instructions
- Combine the milk, egg, fruit, butter, brown sugar, vanilla, and lemon zest in a bowl, stirring to mix thoroughly.13 oz evaporated milk, 1 large eggs, 1/2 cup dried fruit, 3 tbsp butter, 2 tbsp brown sugar, 1 tsp vanilla, 1 tsp lemon zest
- Place the cooked rice in a well greased slow cooker and pour the milk mixture over it.2 cups cooked rice
- Sprinkle with cinnamon and cook covered on high heat for 2 hours, until the pudding is set and a toothpick inserted in the centre comes out clean.1/4 tsp cinnamon
- Spoon into individual serving bowls and drizzle with a little cognac for added kick.1 splash Cognac
Nutrition
Calories: 501kcal | Carbohydrates: 74g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 550mg | Potassium: 378mg | Fiber: 2g | Sugar: 36g