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.