Rice Pudding is a surprisingly popular dish around the globe, even in places which don’t eat rice as a staple. This particular recipe is of the English variety and is a dessert. Besides being absolutely scrumptous, my recipe is a quick and convenient one. As each portion is made individually, it is totally scalable. It only takes about forty minutes to complete, including baking time.
- Rice (2T)
- Cream (3T)
- Custard Powder (0.5t)
- Sugar (1t)
- Raisins (1T)
- Pine Nuts (1T)
- Golden Syrup
- The recipe assumes you are using mini-ramekins. Any kind of small baking container which holds half a cup of water will do.
- I’ve found that using Japanese Rice for rice pudding is best. It is a short grain which remains wetter when cooked, but at the same time has a very nice chewy texture. Start by placing 2T of raw rice in your ramekin. Fill the container with cold water and give it a good stir to rinse the rice, then pour away the water.
- Marinate your raisins in 1T of dark rum. This step is optional in case you are adverse to liquor.
- In a bowl, mix 0.5t custard powder and 1t sugar with a spot of hot water, stirring it till you get a smooth consistency. Next, stir in 3T cream and a sprinkle of nutmeg. Add the whole mixture to the rice.
- Add boiling water (about 4T) to the ramekin till you almost reach the rim, followed by a small knob of (salted) butter. Cover the ramekin with aluminium foil, just use one foil even if you have multiple ramekins.
- The baking is simple, just remember : 15+10+5 for the toaster oven. Have the toaster oven on for 3 minutes to preheat it and then bake the ramekin for fifteen minutes. If you are making more than one portion at a time (you can do up to 4 in a standard toaster oven), add 1 minute to the initial 15 minutes for every extra ramekin.
- After 15 minutes, lift off the foil and add 1T raisins and 1T pine nuts. Stir the rice to get all of it off the ramekin bottom, this makes for a fluffier pudding. Recover with the same foil and bake for a further 10 minutes.
- After 10 minutes remove the foil, drizzle on a flat t of golden syrup per portion and then bake uncovered for a final five minutes. This will dry up the pudding and give it a nice crust.
- You can use cinnamon instead if you don’t like the spicy taste of nutmeg.
- If you can’t find golden syrup or don’t know what it is, use maple syrup or honey.
- If you use a regular oven it will take longer as the heat is less direct. If you use 1-cup ramekins instead of mini ramekins, it will take longer too because of the greater volume. I can’t list all the baking times for various combinations, just remember that the rice-custard must have been boiling for a few minutes before the part where you add the raisins and pine nuts. You can also do the initial stages of the baking by boiling in a pot to saved time.
- In case you were wondering, 12T= 0.5 cups.