Traditional British rice pudding, very easy to make!
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- Опубликовано: 11 янв 2022
- Thanks for stopping by my kitchen! This traditional British rice pudding is a delicious hot pudding, perfect comfort food for the remaining winter months. It is an extremely easy pudding to make that is made deliciously creamy by the stirring (watch the video), without the need for any cream. Enjoy.
~~ Ingredients ~~
• 2oz/50g pudding rice (or short grain rice)
• 1 pint/ just under 600ml milk (full fat or semi-skimmed, not skimmed)
• 1oz/25g caster sugar
• ½ oz/15g butter
• Sprinkle of nutmeg (optional)
~~ Links ~~
Instagram: / sheilaskitchenx 
Хобби
PLEASE READ BEFORE MAKING THE PUDDING... I made a mistake in the video which has just been pointed out to me. I said use 2oz of sugar when I meant 1oz. The correct amounts are in the description. I am very sorry for this mistake as I always check my videos many times before posting.
😢
a pleasure to watch. don`t even worry about the sugar.
Ah, this took me back to a happy time when I was a child in the 1970s. While I was at Sunday school mum would make a roast dinner, followed by rice pudding just like yours. I would eat so much I could barely walk. Mum has gone now and all my siblings, but I want to try to make a rice pudding. Thanks Sheila.
Glad I could bring back that lovely memory for you x
Same as myself even the dates I still do this every week
I learned this recipe from my grandmother. We used to substitute half of the milk with either a can of evaporated milk (Ideal) or double cream, dependent on the special occasion. At Christmas we went all-out and added a spoonful of jam. Memories.
My father was stationed in the Far East during the war, when he came home for a short while before going to Germany, his family had a big meal to celebrate, they scraped together their rations and my mum made a surprise dessert, one of my fathers all time favourites, rice pudding, he said to my mum I can’t eat that I’ve had nothing but rice for six years, boiled, fried, or baked with every meal.I was told it took years for him to get his appetite back for rice again I was born in ‘56 and sorry dad I loved my mothers rice pudding
my dad was the same, would never eat rice because of all the times he ate it in the army
The war had the same effect on my dad for corned beef! He called it bully beef
Gorgeous old fashioned rice pudding , just like Mum used to make us .
My mother was British. She came to Canada when she was a teenager. I've never had rice pud' like mum's. Maybe this will finally be it! Thanks for the video!👍🇨🇦
I was taught by my grandmother who always added a can of condensed milk, I find it makes it so much creamier:). Mums and grans are the best cooks. Edit, She always used pearl rice too. Such a wonderful Yorkshire lady.
Mums and grans certainly are the best cooks 😊
Condensed milk is an absolute must.
I second that condensed milk is a must. I would love to get the recipe for it again
@@sheilaskitchen My gran was in service as a cook. She taught my mum to cook too.
@@dawnclark6773 my mother used to put evaporated milk in to make it creamy, condensed milk is way too sweet but I suppose it would work
I’m American and I have never heard of pudding rice. In the south we use leftover rice. My mother made delicious rice puddings. It’s a common practice to add raisins in the US.
It makes me smile every time a mother's cooking is mentioned. Wonderful memories 😄
Im in America too. Use arborio rice
@@tracyhoney268yes that’s right Tracy,arborio rice is short grain and it’s also known as risotto rice I’ve used that too
I love rice pudding and grew up in England with an Irish mum who made it for us. We also had it at school dinners and it was delicious. The American rice pudding is pretty good but I switch out the cinnamon for the nutmeg to make it the traditional English way. My mum who is 90 now and also lives here in the U.S, was just asking me if I knew where she could find the right rice here in the U.S to make it. I stumbled on this video and now know what rice to buy over here. I'm going to buy it and make it for hubby and me. Thank you so much for posting this recipe. :)
My Mam used to make hers in an oval enamel dish in the oven. Me and me Dad would fight over who got the skin on top - Mam always used pearl rice, think its called pudding rice in supermarkets. Lorna in Northumberland 😋
No need to fight over the skin in my house as my son hates it. I love it 😊
Also known as round-grain rice.
My late Mother was from, Bedford, England and made this quite often. I enjoy your videos. Thank you for making them.
I live in Hertfordshire the county next to Bedfordshire. Glad to hear you enjoy my videos 😊
Bedfordshire sends you it’s best wishes David x x
I use sterilised milk ,add pudding rice and simmer in a pan on the hob for about 30 minutes stir regularly,then add a tin of evaporated milk (or you could use coconut milk)add sugar to taste then pop in an oven proof dish a a bit of butter and nutmeg,then pop in the bottom of the oven for about 45 minutes or until cooked.
My Nan always used to add a slice of orange peel and a slice of lemon peel. I now, also like to add raisins and sultanas and cook it in a slow cooker.
Oooo that sounds nice 👍
Rice pudding is a family favourite. I always make a 2 pint rice pudding as it is just as delicious eaten cold the next day, that ‘s if we don’t have a second helping.
Good idea! 😄
Hi Sheila! I made this today. It was really delicious. I didn't get the lovely golden skin on the top like yours, it was more of a beige colour, but it tasted great. The nutmeg made all the difference. Just looking at some of the other comments, I wouldn't have made it if it had had condensed milk in it.. way too high in calories. Thanks for all your lovely recipes Sheila. 😋
So glad you liked it 😊
Just like my mum use to make back in the 1960's
Some recipes have just stood the test of time 😊
Thank you, my rice pudding is cooking at the moment. I have taken it out the oven once and given it one stir so far. Tried a little with teaspoon, already delicious. Thumbs up!
Wonderful, enjoy. I've got a pint of full fat milk in the fridge to make one this weekend. Just yummy cosy and warming when it's still cold outside 🤗
Good job
I have had rice pudding with cinnamon and raisens cooked in it, maybe that's an American version but I do want to try the traditional rice pudding.
I hope you enjoy it 😄
Exactly like l make and my mum used to make. I LOVE nutmeg on mine but, for those who don't like it, cinnamon is also nice. So many happy memories of her carefully dividing up the skin so my brother and l wouldn't fight over it. One of my childhood books had a poem in it by A A Milne that l still think of whenever l make rice pudding and, although l understood the theory of WHY Mary Jane was crying, l thought she was crazy!
Rice Pudding
What is the matter with Mary Jane?
She's crying with all her might and main,
And she won't eat her dinner - rice pudding again -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
I've promised her dolls and a daisy-chain,
And a book about animals - all in vain -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
She's perfectly well, and she hasn't a pain;
But, look at her, now she's beginning again! -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
I've promised her sweets and a ride in the train,
And I've begged her to stop for a bit and explain -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
She's perfectly well and she hasn't a pain,
And it's lovely rice pudding for dinner again!
What is the matter with Mary Jane?
Thank you so much for sharing that, and typing it all out! 🙏 😃 I am glad the recipe brought back those precious memories for you 💗 😍 👍
@@sheilaskitchen My pleasure. Thank you for the reminder.
Looks very nice.cant wait to make some 👍
Enjoy! Thanks for watching 🤗
Thank you for giving us "old fashioned" pints and ounces! I have one in right now. Hubby is very grateful. LOL.. Subscribed.
My pleasure, enjoy 😋
Thank you for your excellent recipe
Glad you like it 😊
Best Recipe i always make this to make my bf happy❤
I never soak it first ,I stir after first 30 mins and then put on nutmeg.Then leave to cook for the remaining time
😲 Wow! It looks quite Delicious 😋 I took the liberty of Subscribing ❤️ to your channel thanks for sharing 😊 ✌️
You are very welcome . Thank you so much for your positive comment ❤️
Only in England, Love it.
Best is the brown bits...leaving it in too long and burning it. As a kid I'd scrape and scrape those edges round the bowl. Yum.
Me too 🤣
Thank goodness for a proper
Rice pudding leaving it to simm3r on the stove. Imagine the boied over messes recipe. I have been searching and have found some really strange ones. Adding 4 eggs, using left over rice . Adding a whole stick of butter, American that one. Shall make one tomorrow
Hope you enjoy it 😃
I put evaporated milk in mind makes it really creamy
Always used to end up fighting over the skin on top as kids.
Ha ha, it's so delicious 😋
Skin on top and scraping the burned bits round the edge.
Couldn't stand tapioca as a kid.(still can't) For some reason it always reminds me of frog spawn.
I never thought I'd be making a boiling hot rice pudding in the middle of June but that's an English summer for you 😅🥶
🤣 I had my heating on this morning, don't think I've ever had it on in June 🥶
Hi. Anyone else finding difficult to find
plain old pudding rice? Or even short grain rice? There is a huge variety in supermarkets but plain old pudding rice? I finally found some in Waitrose but at just over a pound thought it was expensive! Finally bought some in a bigger Sainsbury's but £1.20 for a 500 gems packet! Used to be so cheap and cheerful!!
Love home made rice pudding
Hope you enjoy this recipe 😆
Bagsy I’m having the skin off the top 😋
This is the recipe my British grandmother passed down.
Hi. Thank you for sharing your rice pudding recipe. But could you please show us what it looks like when served on a plate? That way we could see the end result and texture of the dessert. Thanks very much 😊
I do plan on doing this video again as it was one of my first and my lighting situation is much better now so producing a better quality to the filming overall. Thanks for this comment, I will certainly serve up the pudding into a bowl to show the texture and creamyness of the cooked rice and milk 👍
My Mum.made the best rice pudding. I use cooked rice and melted butter. Never stirred it once.
You must be from America. I have seen recipes on American RUclips channels using cooked rice for rice pudding... Just realised you said 'mum' so you must be British? Mums will always be the best as it is the one you had in childhood 😄
Just my ma made it. I sometimes use half milk half cream.
I see in a American and Irish recipe they use cinnamon not nutmeg. Think i prefer nutmeg
My mum is Northern Irish and always used nutmeg. Here in the U.S they use lots and lots of vanilla and cinnamon.
Sound just like a Fable character
My family recipe used condensed milk and brown sugar.
You have a lovely smile 🙋♂️🇬🇧
Thanks 😊
Nice. Nothing could simpler in English/continental cooking if even a mild spice like nutmeg is optional and eggs are missing!
Very simple but very tasty 😋
Do you mean evaporated? Condensed would be sickly
Sheila in the video, you say 2oz of caster sugar but the description below refers to 1oz....
Thank you so much for noticing, I have checked and you are correct. The correct amount of sugar is 1oz. I made a verbal mistake in the video 😱 That video has been up for a long time and you are the only one that has noticed, thanks for letting me know. When my son (and editor) comes home from work tonight I will pin a message to the video so others are aware. Unfortunately I don't know how to do this myself. Thanks again 🙏
They Call this "Shir Berenj" in Iran, I guess.
Interesting. Is it eaten hot or cold there?
Both, but mostly cold.
I don't get it. She said she stirs it every 15 minutes, but then said "it's been in the oven for an hour and this is its' second stirring"
My editor put a big '1/2 an hour' on screen as I said it as, yes, it was a mistake 😊
Oh thank you for the reply, sorry I didn't see that.
How much shortgrained rice?
The same amount, 2oz. All the ingredients are listed in the description for you to follow. Hope you find that helpful 😊
Is it 50g or 25g of caster sugar. In the recipe it says 25g and in thr video it says 50g which is it please. X
It's 25g of caster sugar. I did pin a comment to highlight the mistake I made in the video too, just checked and the comment is still there. Hope you enjoy your rice pudding 😋
I tried this 3 times followed the recipe exactly but after one and a half hours it's not cooked takes at least 3hrs in my electric air fryer oven any ideas why
Sorry but I have no idea why. I do not have an air fryer oven and have no idea how they work. All I can suggest is that you cook it in a conventional oven. Sorry I could not be of more help to you.
Me again. I've just googled rice pudding in an air fryer (you got me curious), personally I would not be happy with any of the results, from the ones I looked at anyway. For me the tastiest part of the rice pudding is the skin and all the air fryer recipes used a thing called a paddle so constantly stirred the pudding allowing no crunchy sweet skin to form. However it is possible to make so just Google rice pudding in an air fryer and there are some recipes 👍
Found one with a skin! Watch Susie Hunter Rice pudding with a Ninja, on RUclips. Seems a bit of a faff but the result was very good. She seems to use a Ninja a lot so might be a useful channel for you 😃
Do you mean English rice pudding?
All the door opening isnt going to maintain the temperature
Yes, this is a very old recipe from back in the day we didn't have to worry about the expense of energy 😞
568ml is a pint 😉
Thank you for pointing that out but unfortunately measuring jugs for cooking tend not to go up in ones, mine goes up in fifties so I have to approximate 😊
@@sheilaskitchen sorry I was being a bit of twit lol,thanks for recipe I'll make it soon as the comfy food it is
You were correct where I approximated, that's all 🤣
Funny how in America we never bake on 300 really. It's typically 350f or 400f or if really low, it's 250f. I'm intrigued how the British bake on 300f. Can't think of anything I've ever baked on 300f.
Thank you for pointing this out. This recipe is probably over fifty years old. I gave the temperatures that were in the original recipe but I have only cooked this in a gas oven and then, for the past twenty five years, in an electric oven. In the UK the electric ovens are celsius. It just needs to be cooked on a low heat, just enough that the milk does not bubble over in the oven but a nice crusty top/skin forms. Um, delicious! 🥰
So the only flavoring you use in this pudding is sugar and nutmeg. I use vanilla, no nutmeg, and a lot of it, plus sugar. But your method is what I use, stirring every 15-20 minutes.
What is pudding rice? Risotto rice? How is this served? Is it part of a dish with other things that it accompanies? In itself, it seems rather heavy and bland. Such as serving only mashed potatoes as the main dish.
It is a milk pudding to have for dessert
better with the addition of some cinnamon and raisins.
Then its American rice pudding not English rice pudding.
Slow cooker.
I have never had one or used one. Have you made rice pudding in one? 😊
@@sheilaskitchen yes several times, husbands fave.
@@sheilaskitchen no in and out for a stir, just lift the lid, stir and leave.
Just about to break the sugar jar 🥱😀😀