|
I remember my Mum’s milk puddings; rice, tapioca, semolina, macaroni etc, all baked in the Aga. I loved them and still consider them comfort food. My favourite version here is made in a double boiler, and I feel the taste is how I remember Mum’s. When hers came out of the oven it would have a browned ‘skin’ on the top which I loved. Weird, huh? (My brothers would call macaroni puddings “blow and suck”, which they would do by holding a piece in their teeth and blowing through it!!! Also tapioca was irreverently referred to as ‘frog spawn’!!)
Serves: 4-6 Servings
Ingredients
- ¾ Cup Rice.
- Water.
- Pinch of Salt.
- 1 Large Can Evaporated Milk.
- ½ Tsp Vanilla.
- 1 Large Egg.
- 1/3 Cup Sugar Nutmeg.
Instructions
- Put rice in top of double boiler, add two cups of water and salt, and cook over low heat until the water is almost gone.
- Add the evaporated milk and 1 ½ cups water.
- Continue to cook until thickened slightly, stirring frequently, and checking the water level in bottom pan.
- Add sugar, beaten egg and vanilla.
- Serve sprinkled with nutmeg. (Takes about 1-2 hours).
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
|
