Over 100 Delicious British Recipes

Atora (1) Atora light (1) Atora Light Vegetable Suet (2) Banoffee Pie (1) Battenberg cake (1) best before (1) Betty's Hotpot (2) Bird's (1) Blancmange (2) Blighty's Ayrshire Bacon (1) Blighty's British Recipes mailing list (1) Blighty's British Recipes Newsletter (3) Blighty's Tuck Store (1) Bloater Paste (1) boiling water (1) bovril (1) Bread (2) Bread and Butter Pudding (1) Bread Pudding (1) Breakfast (2) Cake (2) Chicken Pot Pie (1) Christmas (2) Colman's (3) Colman's Mustard (1) Colman's Savoury White Sauce Mix (1) Cornish (1) Crab Paste (1) Creme Brulee (1) Creme Caramel (1) curry (1) Custard (2) Custard tart (2) dessert (35) Dinner (17) Double Chocolate Pudding (1) drink (1) Earl Grey (1) Egg Custard (1) Eggs Benedict (1) fast food (1) Fish Paste (1) Fried Brussels Sprouts (1) gravy (1) gruel (1) Haggis (1) Hamlyn oatmeal (1) Heinz Salad Cream (2) Hollandaise Sauce (1) HP Sauce (1) Knorr (1) Lemon Barley Water (1) Light Meal (1) Lunch (3) Main course (2) Mars bar (1) McDougall's Self-Raising Flour (2) McWhinney's Irish Pork Sausages (1) McWhinney's Irish Sausages (1) Melton Mowbray style pork pies (1) Mr Kipling (1) Mulligatawny (1) orange curd (1) Oxo (1) Parkin (1) pastry (1) Patak (1) pate (1) pease pudding (1) pickle (1) Plain Flour (1) pork pie (1) porridge (1) potato (1) Potted Salmon (1) Preserves (1) Puddings (1) Queen of Puddings (1) Raised Crust Pastry (1) Raita (1) Recipe (2) Relish (1) Rice Krispies (1) Robertsons (1) roux (1) Ruskoline Crumb Dressing (2) Sausage and Bean pie (1) Sausage Casserole (1) Savoury Pie (1) scones (1) Self-Raising Flour (1) Shaw's (1) Shepherd's Pie (1) Sherry trifle (1) Shippams (1) shredded suet (2) snack (18) Soup (2) Spiced Apple Pastry (1) Sponge (2) spud (1) starter (2) Steak and Kidney Pudding (1) Sticky Toffee Pudding (1) stock (1) supper (1) Tapioca (1) Tapioca Pudding (1) tea (2) traditional British recipes (1) Turkish Delight (1) TV chefs (1) Vanilla Slice (1) Vitamin C (1)

20110922

Ground Rice Pudding Recipe

I love my rice pudding, but if I made it the same way it was made when I was a young boy, three things would happen:
  1. It would take a couple of hours to prepare
  2. The cooking process would consume a lot of fuel
  3. My electricity bill would be even higher than the politicians have made it already
You see, in the good old days, rice pudding was made by popping the ingredients into an ovenproof dish and baking the pudding in a hot oven for an awfully long time. It tasted delicious, but ... see (1), (2) and (3) above.

There is a quick and easy stovetop method that can be made even quicker and easier using ground rice. Don't have any ground rice in the kitchen? No problem! Here is how I made my own ground rice pudding.

Ingredients
  • 1 cup long grain or short grain rice
  • 4 cups milk
  • 1 tsp almond essence
  • Sugar
  • 1 tbsp raisins
Preparation
  • Grind the rice in a coffee grinder or whatever other kitchen gadget you have available
  • In a saucepan, mix the ground rice with milk, then add the almond essence and sugar to taste
  • Stir like hot-diggity or your pudding will be lumpy
  • Bring to the boil, stirring occasionally
  • Remove from the heat and leave for 20 minutes, or until all the milk has been absorbed by the rice
  • Stir in some raisins
  • Eat

John's Notes
 Here is a little bit of science for you.  Small particles (e.g. of rice) have a higher surface area to volume ratio than large particles. I'll spare you the mathematical explanation, but it means that small particles absorb liquid more efficiently than large particles.

So, if you use ground rice instead of whole grain rice, it will absorb milk more efficiently and make the preparation of your pudding faster and easier. And that means you get to eat it sooner. Boom badda bing.

2 comments:

  1. What's with the chef character that always appears in your recipe pictures John?

    The chef character in my images represents the professional cook in Vancouver who has told me he monitors my recipes. Apparently he likes some of the recipes; but others ... well, let's just not say any more.

    ReplyDelete
  2. So true, I am keeping tabs on the recipes to make sure not too much culinary cheating goes on, haha.

    I actually also cook rice pudding stove-top but use arborio rice and treat it much the same as if I was making a risotto. Of course I would also add vanilla and maybe some spices, but now I'm just nit-picking.

    ReplyDelete