Friday, 10 September 2010

Food on a Friday: my ultimate comfort food

Rice Pudding
[from Edmonds Cookery Book - first edition recipe, with variations]
Serves 4 [I halve it and it serves me - but this is ultimate comfort food]

5 Tb short grain rice
2 Tb sugar
3 cups milk
2 to 3 drops vanilla essence
¼ tsp nutmeg


Place rice and sugar in the bottom of an ovenproof dish.

Add milk and vanilla. Mix well.

Sprinkle nutmeg over the surface. [or grate fresh nutmeg - my preference!]

Bake at 150ºC for 2 hours, stirring two or three times in first hour.

OR: bake at 70ºC overnight, or all day.


  1. Yummy. This was my favourite childhood pudding. Its still one of my favourites. My kids don't like it. Go figure.

  2. How mean of them!

    When I drag it out, I'll put up my single serve version if you like!

  3. Hey Jodz - easy - just halve the quantities - and all else the same...
    I'm obviously a big piggie-eater when it comes to rice pudding!


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