British Asian Rice Pudding Recipes
TRADITIONAL BRITISH GROUND RICE PUDDING
This recipe was on the side of a Whitworth's Brand Ground Rice packet. I've hunted for ages to try and find the old recipe I used to have when I was small and this looks like it. I've not tried it yet (will probably do the microwave version (also on the packet) which I'm adding next). Should be very nice. My mum used to add a few drops of vanilla essence, a 'knob' (a bit cut off the corner of a slab...) of butter and an egg white (possibly the whole egg, - can't remember :). She also used to add a little nutmeg and a little cinnamon and mix them in before putting in the oven dish to bake.
Provided by Ethan UK
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
- Heat milk in a saucepan and sprinkle on the Ground Rice.
- Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
- Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
- Pour into greased bake-proof dish.
- Bake for 25-30 minutes until lightly brown.
BRITISH ASIAN RICE PUDDING
Make and share this British Asian Rice Pudding recipe from Food.com.
Provided by The Skinny Truth
Categories Dessert
Time 1h30m
Yield 8 8, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain rice.
- Chop dates and pistachios and set aside.
- Bring milk to boil in a heavy, nonstick pan.
- Add rice to the milk and simmer for 30 minutes until rice is cooked and milk is half its consistency and thickened.
- Add salt.
- Stir frequently to prevent rice from sticking to the bottom of the pan.
- Add dates, stir and cook for further 20 minutes.
- Add more milk if required.
- Add pistachios, vanilla essence and sugar.
- Simmer for 5 minutes then add the egg yolk.
- Stir, and add saffron.
- Cool and refrigerate for a few hours before serving.
Nutrition Facts : Calories 145, Fat 7, SaturatedFat 2.3, Cholesterol 29.9, Sodium 60.5, Carbohydrate 17.1, Fiber 1.9, Sugar 14, Protein 5.1
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