I love a bit of freshly grated nutmeg and a pinch of salt in mine and throw some brown sugar on the top at the last minute, all being totally optional of course. Or another typically British way to serve this is with a tablespoon of raspberry jam (jelly) on top or even marmalade. I LOVE rice pud.
This is exactly how my 86 year old mom has always made rice pudding, and I love it so! She loved the brown skin on it, too, and her trick was to wait until it had the browning, stir that in through the rice, let it develop again, stir it in again, then let it brown again before pulling it out. Sometimes she used canned milk, if times were tough and we needed to save the regular milk for my baby brother.
When you say canned milk are you talking about condensed milk? I ask because my grandmother could not nurse her babies, so in 1913 my mother was raised on condensed milk as was her older brother. Mom lived to be 90. 😊 Carnation milk was started in 1899, I had to check on that. In 1939 when money was very scarse, my dad took a case of canned milk as part payment for some work, that way my 2 year old oldest brother would have milk to drink.😮
Even fewer ingredients: 100g rice and a 1 litre carton of egg-nog (on sale after Christmas, freezes well) Egg-nog has the egg, sugar and spice all in one. Raisins, candied orange peel, lemon peel, etc optional.
Made the original today with an add in that echoes your great idea, I stirred in about half a cup of Tom and Jerry mix into the milk (have a bunch left over from the holidays in my freezer) came out fantastic!
Delicious! This is how I’ve made rice pudding my whole life (I’m near 70), from my old Fanny Farmer cookbook. Quart of whole milk, 1/4 to 1/2 cup rice, sugar, I don’t use vanilla but add a pinch of salt. Add a pat of butter if you want. Bake at 300 degrees for 3 hours, stirring every so often. I use less sugar in the pudding because I like to top the warm rice with brown sugar, which adds flavor and a nice crunch. I’ve also made this with brown rice which gives it a bit of chew and a slightly nutty flavor. This is definitely the best way to make rice pudding!
I have an old and favourite general cookbook from the New York Times that has the same recipe, only they ask to stir it every 15 minutes towards the end of cooking, I guess to avoid the skin. I do remember it was the best rice pudding ever, and no raisins were harmed in its production. Thanks for reminding me of this, making it today!!!
Lovely! Thanks for sharing this. It's good to be reminded wonderful home-made cooking can be really simple. My mother made it with a grating of nutmeg rather than vanilla, and it was always served with a dollop of strawberry jam. In the UK you can buy short-grain rice which is sold specifically as 'pudding rice' - I'm not sure what variety it actually is but it makes a very creamy and soft pudding without much texture, while long grain rice remains chewier.
When I went to Cuba around 15 years ago, they would always offer Arroz Con Leche as a dessert after lunch. My father and I would always have a big bowl. It was basically rice pudding, but with a little something different. I experimented a bit at home, and found out that to replicate the taste, you just add a few peels of orange into the rice before baking it, and it will do the trick. Maybe you'd like to try it.
Awesome! My grandmother was a Russian German from South Dakota and rice pudding definitely reminds me of her. She made it all the time, only her's had no vanilla and had cinnamon and raisins in it. Thanks for sharing!
I always add a bit of Vanilla Bean Paste to recipes that call for Vanilla. Gives me the flecks and specks and mouth feel of using Vanilla Pods at a fraction of the price.
This is in my oven right now. I just put the baking dish on a scale to weigh rice and sugar so I didn’t have to dirty up another bowl. I used half Koshihikari and half Jasmine for the rice and vanilla paste instead of bean/extract. I can’t wait to try it.
Ty for omitting raisins LOL for my viewing pleasure.Considering the cost of milk in canada..4 cups is up there with the vanilla price 😅. As I am the only rice pudding eater in my family..im going to do 1/4 of this recipe tonight as a treat for me.Easy Peasy
I grew up having rice pudding on a sunday after our family's roast. My all time favourite pudding. Thanks for sharing such a simple recipe for one of the best meals of my childhood
Never in my life have I seen Rice Pudding made from raw uncooked rice, thanks for the education! Rice Pudding at our house was always from day old leftover Chinese take-out rice. Mom put the rice in a pot, added water and a pinch of salt, and simmered until liquid was absorbed. Then she did it again, but used Milk. And, usually, a third time, with milk again, and sugar to taste. That last time, she didnt let the rice get dry, but IMMEDIATELY after taking it off the stove, she whisked in a beaten egg, poured the now rice egg custard into a bowl, sprinkled with cinnamon and covered the bowl with plastic wrap. It sat on the counter awhile for the residual heat to finish the cooking, and served warm. Leftovers got refrigerated for breakfast the next day, unless I got to the bowl, then there were no leftovers!😊
A good old UK school pudding recipe, serve with a generous dollop of red jam, very tasty. Try coconut flavouring instead of of vanilla extract. Lovely video.
@@itzel1735he most basic Norwegian rice porrige is just milk rice and a pinch salt that's boiled. It's served hot with a knob of butter, sugar and cinamon. As a dessert for Christmas you mix cold rice porrige with whipped cream and some sugar. It can optionally be flavored with some vanilla or almond extract. It most often is served with a red sauce made from berry juice like raspberry.
My friend introduced me to your channel because I have fears around cooking....terrible child hood traumas......but you've found yourself a mew subscriber.....thank you for sharing your passion about food and cooking....it gives me hope......your wife is cool
Made this last week and it was great! The top browned completely before the rice was as soft as I had hoped. I’m trying it again now starting with the top covered. I also added only half the vanilla substituting in nutmeg, cinnamon, and ginger as extra flavoring. I’m excited to see how it turns out!
YES! Finally! A rice pudding recipe that doesn't require cooking milk on the stove, which I too often scorch in the pan. This will be test driven tomorrow for Sunday dinner, and I might just be brave enough to add raisins (or even chopped dates), and maybe, just maybe, a few walnuts.
Hi Glen Jules and all the commentators. I once made a very fancy french Riz A L'Impertrice, it was fun to make and had lots of bells and whistles. I only made it ONCE. I also like vanilla and nutmeg in the more basic recipe and tend to use cream instead of milk. ah nostalgia
Yup, I was taught this by an English friend. Very good as shown. To make it my own, I throw in some raisins, slivered almonds, cinnamon stick, a green cardamom pod, 3 cloves. And if I still have leftover from Christmas, top with a few bits of candied orange peel.
Put a bit of cinnamon in it, and a handful of raisins, and this is my mother’s rice pudding. And now I’m craving it… as soon as this heat wave breaks and I can put on my oven again, I’m going to have to make some 💕
In the Netherlands we have rice pie that has a bready dough base but other than that looks quite similar. The only upside of the crust is that you can eat it with your hands.
@@--Zenwebgoddess-- Sorry RU-vid doesn't always inform me of replies. But here is a recipe (metric) For the filling: 1l milk 100g rice 130g sugar 2,5 eggs Some flour or starch to bind the filling if needed. For the dough: 200g flour 12g yeast 1dl milk 20g butter 12g sugar .5 egg Salt Start by cooking the rice and 100g of sugar in milk. If the pudding is still runny use flour or starch to bind the pudding. Leave the pudding to (partially) cool Warm the milk to body temperature and add the yeast Add the salt and sift the flour in a large bowl Make a depression and add the milk butter sugar and egg into the flour. Kneed the dough until supple and smooth. Let it rise until doubled in size Kneed again and roll into a circle of about 32cm in diameter. (Add a little flour or milk if needed) Put the dough into a pie dish (shallow metal one) and clean up the edges. Use a fork to dock the dough and let it rise for a second time. Take the yolks and remaining 30g of sugar and beat until foamy. Add to the rice pudding and fold. Beat the eggwhites until stiff peaks and fold it into the pudding in thirds. Evenly distribute the filling over the pie. Bake for 200C in a convection oven for 25-30 minutes. It is ready when the dough is brown and easily releases from the pie dish. Use a cooling rack to let the pie cool. For a more luxurious pie decorate with whipped cream and lots of chocolate shavings. The dough is also used with among others apple, cherry, apricot, strawberry and pudding fillings. In those cases it might have a fine dough lattice or a crumble topping.
I was raised on homemade rice pudding that we put slices of banana in it. I made that for my kids when they were little too. We made it the same except with the added banana slices in the hot rice pudding
Glenn, many years ago my sister invited me to have some of the rice pudding she had made. I looked in the fridge and saw meatloaf... She got mad at me... the "meatloaf" was a solid loaf of very cinnamon-y rice pudding. She claimed she got the recipe from a Puerto Rican friend... to this day I'm not sure if that's what it was supposed to be like, but it WAS tasty! Had to cut it into squares like a brownie to eat it.
I love rice pudding!....I still make it the way my grandmother and mother made it. Set in a Ban Marie, with eggs, and I use raisins too! Rice pudding is a true comfort food. Thank you for the recipe!
Thank you Glen for helping me feed my family. When you both like it, I know it's a winner👍👍👍 I will be making this on Sunday. Another amazing episode. 😀👍👍👍❤
OH WOW!!! I'm going to try this recipe! I LOVE rice pudding, but for the life of me CANNOT seem to get it right cooking it in a pan! Thank you for sharing this recipe!
Thanks for this! I am allergic to eggs but I love rice pudding. Can't wait to try this. I will add cinnamon and some rum soaked raisins. I also have health issues and can't stand at the stove stirring for 30 mins. Could you do more recipes that just require assembling and walking away? I make a Spanish rice style casserole that is just baked but I would love other inspiration.
In our house my mother always added a small can of Carnation evaporated milk, a tablespoon of butter and grated nutmeg on the top. The skin in our family was always called the "Milkman's Trousers"!
We ❤ rice pudding. Always looking for a recipe that has no capacity for milk boiling over on my stove. Thank you, especially for the ratio to make it impossible to forget.
One vote for team raisin. (Yay! Rice pudding! Love every culture’s rice puddings. Have made variations from US, Ireland, Spain, Morocco, Greece, Sweden, France,, Thailand, India…loved them all. Time to add Canada to the list. Should it be topped with a drizzle of maple syrup?)
In the UK we would use the short-grained rice known here as pudding rice for rice pudding. We wouldn’t dream of using any long grained rice and never basmati. Like arborio rice, our pudding rice gives that creamy texture so beloved by those of us of an age to have had free school dinners. Your video makes want to go and make some. My mother and I used to have a battle to see who could get to the browned skin first, my brother and dad hated it.
Wonderful basic recipe. I love that you have tried many different rices and combinations of rice. Pretty much no-fail, too, unless if you go off and forget you have it cooking!
I love catching up to your videos on a sunday . I havent had one of your videos pop up on my youtube in months So I guess I've got a lot of catching up to do. (Yes I'm subscribed with the alarm bells on all)
I adore the simplicity of this! Hope one of my kids sees this and makes it. I have been quite pleased with our meals / treats (from the kiddos) since you started method cooking and iron cheffing. Still enjoy Aunt Eileen’s cake, grannies buns and the hot dog chowder among others :-)
🖐Also pro-skin on top of pudding. I like to use brown rice because it does keep that bite to it instead of dissolving into mush. But I must have cinnamon and raisins in my rice pudding.
👍👍 Thank you Glen, That is awesome. I cook a stove top one with 1.25 L of milk, 1 cup of Arborio and a pinch of salt. Bring to boil, reduce to simmer with lid on for about 30 mins & sweeten with honey after cooking. Not as good as a baked version though.
I agree with Glen, no raisins!!! I hate when you suddenly get the chewy raisins in something that shouldn't have it. I find it so annoying when you buy some granola but there's dried fruit in it - that's muesli! I do like raisins by themselves, though. They have a place - solo or as raisinettes (spelling? lol) - and are great snacks.
We absolutely adore rice pudding here. I love it. But the bird would potentially kill for it... (she must be supervised at all times if there is rice pudding in the house.) I will have to make this recipe this weekend!
In the Netherlands it is 1l milk, 100 g sugar, 200g rice, 1 TS cinnamon. And 50g butter. And slow cook it. Alternative is 500ml milk, 500ml coconut milk.
This is the same rice pudding recipe my grandmother started making over a century ago, except her recipe also has raisins. It came from one of those booklets put out by SunMaid raisins and it is dead simple and delicious every single time.
My grandmother used to make this rice pudding. When we asked her for her recipe she would never give us exact measurements, just out some milk and sugar with the rice😂. Thanks to you my sisters and I finally know how to make it!
This is the show I’ve been looking for for a while: baked rice pudding, starting with uncooked rice! Brilliant! Must go buy rice….. Question: whole milk? 2%? Go wild and get cream?
i saw a few comments were suggesting cardamon, years ago i came across a recipe for rice pudding to used that but it was called "kheer" but i do not remember where i saw it but i would love to try it again
Thank you. That is a very useful tip on how to get rid of rice. I have sushi rice - I am absolutely incapable of cooking sushi - and various risotto rice, which can be used up like this. Oh yes, portioned vanilla sugar is also on it then.
I like the way you just get to it and don’t drag it out talking tosh lol. Question? How long do you bake it in the oven for? Regards from Tanya in the uk 👍😊
This is my new go to rice pudding recipe! I used to make my mom's but I think her ratios are off because every time I made it, it turned out dry or I had to add more milk in the middle of the baking process. In yours, I added some cinnamon and a bit of nutmeg. And yes I added raisins lol...but that's a personal choice. The only thing I might change is a slight reduction in sugar, as this is pretty sweet! The other thing I would recommend is keep an eye on it in the last 30 minutes or so of baking, as stoves can be different, so you don't want to overbake it. I also stirred it a couple of times during baking, just to check on whether it was getting thick or not. I noticed it stayed semi liquidy for awhile, and then all of a sudden thickened up, so that's why I recommend people watch it a bit in that last 30 min. I basically just used everyday rice that i already had, some sort of short grain I think, nothing special and it did just fine.
I've never purchased Vanilla extract; but I have bought Vanilla beans- usually 2- and dropped them in a bottle of the most neutral flavored vodka I can find and leave it for a month before using. Ta-Da vanilla extract.
