I was listening to a radio programme (The Kitchen Cabinet, BBC Radio 4) whose guests were reminiscing about making rice pudding the old fashioned way and I got a strong urge to go home and make a dish of this creamy loveliness straight away.
Luckily I was going on a long run the following morning so it was perfect timing for some gorgeous refuelling.
Rice pud is an old fashioned ‘afters’ that was popular a few decades ago – cheap, filling and extremely lovely. It couldn’t be simpler to make, you just stick everything in a dish, set the oven to low and get on with other stuff for three hours. I’ve added nutmeg to this recipe as it’s traditional; I actually prefer my rice pud unadorned but with some cream stirred in.
You’ll need a large lidded casserole/cast iron dish.
Heat the oven to 160°C.
Butter the dish then add the rice milk and sugar and give it a stir.
Bake with the lid on for three hours, stirring half way through and adding the grated nutmeg and a few knobs of butter.
Because I don’t put nutmeg on my rice pudding I remove the skin then stir in 150ml cream, feel free to do the same. You could also serve with warm or cold berries.
Milk contains a variety of important nutrients including protein, calcium, potassium, phosphorus and iodine, as well as the vitamins B2 and B12. These help to maintain healthy bones, teeth and cell membranes, improve energy metabolism, brain and nerve signals, aid thyroid function, encourage healthy skin, boost immunity and help with red blood cell production.
White rice is not a great source of nutrients but this rice pudding is perfect for athletes after a hard or long training session when they need carbohydrate and protein to quickly replenish that loss during a session. Of course it’s fine to eat rice pud just for the joy of it once in a while too!
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If there’s no rice pudding in heaven, I’m not going!
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