DESSERT PUDDINGS: Rice pudding was a very popular pudding to serve after meals during my stay in the UK. I am sharing with you a my favourite recipes on that dessert,. This is the first one.

BASIC RICE PUDDING:

 

 

 

½ cup long grain rice                                      

½ cup sugar

pinch of salt                                                    

3-4 cups milk

1 tsp. gated lemon rind                                   

½ cup 10% cream

 

 

 

Wash and rinse rice through 3-4 changes of water. Add rice to saucepan with1 ½ cups water. Cover and bring to a boil over high heat; then reduce heat to simmer rice for 20 minutes.

 

Preheat oven to 350 degrees F.  Transfer rice to an oven-proof casserole; then add rest of ingredients, except cream, into rice. Cover with a lid and bake for 1-1½ hours, or until rice is very soft and liquid is absorbed.  Remove lid, add cream, and bake 15 minutes more or until the top is brown.

 

Serve hot.  Or, if preferred, cool and chill pudding before serving. Serve with extra cream if desired.

RAISIN AND RICE PUDDING:

½ quantity of basic rice pudding, see above recipe

½ cup raisins

1 cup milk

Preheat oven to 350 degrees F. Soak raisins in milk for 30 minutes to puff and soften. Add raisin and milk into rice and transfer mixture to a casserole dish. Cook uncovered for 30 minutes to absorb the milk and brown top.