You could buy rice pudding that's tinned, its quick to prepare, easy to cook, sometimes cheap and usually convenient but no match for the taste of your own homemade version. You can also be sure that your home version will have far less additives unless you plan on keeping it in your cupboard for months.
Ingredients
To Serve 4 People:
Preparation
Ingredients
To Serve 4 People:
- 50g of Organic (if possible) Dessert/Pudding Rice
- 600mls or one pint of Raw (if you can get it)Whole Milk, or Coconut Milk (one tin) if you fancy it.
- 25g of Organic Raw Cane Sugar
- 14g of Butter-optional.
- Ground Nutmeg-optional.
- Butter to grease the ovenproof dish.
Preparation
- Preheat the oven to: 170C / 325F / Gas Mark 3. If your oven is fan assisted adjust the temperature according to the manufacturer's instructions.
- Grease a one litre or two pint oven proof dish. Pyrex dishes are ideal.
- Rinse the rice thoroughly under cool water and drain.
- Add the Rice, Sugar and Milk to the greased, ovenproof dish.
- Stir this mixture carefully, adding the knob of butter, if desired. Although this is not necessary, the butter will make the rice pudding taste more creamy.
- Sprinkle the top of the pudding with nutmeg.
- Place the ovenproof dish and its contents in the centre of the oven.
- Stir the rice pudding mixture after 30 minutes. You may also want to turn the dish around, back to front, in the oven so that it cooks evenly.
As with anything always try to use the most nutritious ingredients that you can. The more local, the more naturally produced then the more vitamins and minerals you can absorb from your food.
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