Rice Pudding with Nutmeg

    Rice Pudding with Nutmeg

    (41)
    15saves
    1hour5min


    46 people made this

    This is the classic comforting pudding with sultanas and nutmeg added for interest. Great in cold weather.

    Ingredients
    Serves: 6 

    • 200g uncooked short-grain white rice
    • 6 cups (1 1/2 litres) hot skim milk
    • 1/2 teaspoon salt
    • 100g caster sugar
    • 75g sultanas
    • 1/4 teaspoon ground nutmeg
    • 1 dessertspoon vanilla extract

    Directions
    Preparation:5min  ›  Cook:1hour  ›  Ready in:1hour5min 

    1. In the top of a double boiler, stir together rice, milk, salt, sugar, sultanas and nutmeg. Cook, stirring occasionally, over simmering water for 1 hour until thick. Stir in vanilla and serve warm or cold.
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    Reviews and Ratings
    Global Ratings:
    (41)

    Reviews in English (40)

    by
    1

    Altered ingredient amounts. Absolutely delicious. Either cinnamon or nutmeg is great. Added extra spice. Didn't have a double boiler used ordinary pot on very low fire. Stirred often.  -  29 Sep 2008

    by
    0

    Used different ingredients. We really enjoy this pudding! Sometimes I use cardamum instead of nutmeg or cinnamon.  -  29 Sep 2008

    by
    0

    I have loved this recipe for years. I finally found it again after my husband requested it. This is such a delicious version, and for our friends who have an egg allergy, this is perfect for dessert in a martini glass, served with a cinnamon stick and an orange wedge (or an orange wheel if you know what that is). If you don't have a large-enough double boiler, do it over a low/med flame and stir every 2-4 minutes; more toward the end, as it thickens you'll need to prevent it from sticking to your pot. Also, if you don't have a DB, use a heavy-bottomed (not the pressed aluminum) pan. This is to ensure that your pudding comes out, instead of burning in a ring on the bottm of your pan. I do give this a 5 for ease, flavour and not heating up my house in the summer.  -  29 Sep 2008

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