I have never tasted rice pudding before and to tell you the truth, I was rather skeptical about the whole idea. I like my food to be food and my pudding to NOT even pretend to be healthy. But after an awesome Indian take-out night with friends I ended up with a boatload of leftover rice in the fridge. Certainly can not give it all to the dogs, it makes them fat and more importantly flatulent; something you do not want your indoor dogs to be. Especially when they are capable of letting loose WMD type smells. So what to do with the rice?
A couple of Google searches later and the rice pudding plan was made. There are loads of recipes out there for rice pudding, but the concept boils down to flavouring the milk and rice with spices and sugar and boiling it down to a pudding like state. I opted to go with the baked version as I am not a big fan of mushiness in food – unless it is porridge – and some of the photos from the different recipes looked downright nasty.
What you’ll need:
- Leftover rice – I had two cups worth
- Milk, however much rice you have double the amount of milk
- 4 eggs, because I used 4 cups of milk
- ½ cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp salt
- ½ tsp nutmeg (optional)
- 1 tbsp desiccated coconut, toasted (optional)
- Preheat your oven to 180°C.
- Add the rice and milk to a pot and heat it on medium high. Stir it occasionally to stop the milk from burning.
- In a separate bowl mix the eggs, sugar and spices.
- Bring the milk and rice to a boil and reduce the heat to allow it to gently simmer for a couple of minutes. You’ll see the milk becoming creamy and it smells like all kinds of homey goodness.
- Add the egg mixture – and the coconut if you are using it – to the rice and milk and allow it to bubble together for about 3 minutes. I took it off when I was certain I was not going to end up with a mushy mess after the baking process. Just a note on how wonderful this whole thing smells at this point. If ever you have smelled freshly made ‘melktert pap’ you have more or less an idea of how much you just want to stick your face in there and never stop breathing it in. Made me miss my mom and her kitchen like crazy.
- Pour it into a ovenproof dish and bake it at 180°C for 20 minutes.
Allow it to cool for a bit and serve. I didn’t have custard at home, but I imagine it will work a charm.
So, am I a fan? Not really, I prefer my puddings much more decadent. BUT considering that it is pudding that was made from leftovers I am very pleased with the outcome. The texture is not a favourite of mine, but the addition of the desiccated coconut goes a long way to alleviate that particular pet peeve (Nee, ek eet nie sago poeding nie, sies man!). I also imagine adding some smooth apricot jam blobs just before you bake it, will make this a great poor man’s roly poly pudding.
Teach Yourself Tuesday Lesson #1
Never throw out leftover rice, be a Marie Antoinette and make ‘cake’.