Rice Pudding with Nutmeg
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
- 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:
(44)
Reviews in English (40)
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
Used different ingredients. We really enjoy this pudding! Sometimes I use cardamum instead of nutmeg or cinnamon. - 29 Sep 2008
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