Saturday, 14 January 2017

Old School Rice Pudding

For Christmas, my mum gave me a really old cookery book called The Edinburgh Book of Plain Cookery Recipes which is an incredibly cool book published in 1932, and the official book for the Edinburgh School of Cookery and Domestic Economy, which is where her mum studied back in the day! This book contains recipes for literally everything you could ever need, from tea, to sponge cake to rabbit soup, and I've decided to give a few of these recipes a go.

As many of you may know, my search for the perfect rice pudding has been a long and arduous one, with varying degrees of success, so of course the first recipe I decided to try from this book was going to be rice pudding. It turns out that the recipe is not that different from the one my mum used to make my brother and me rice pudding when we were younger. It seems like a ludicrously long time to cook rice pudding for, and the skin on top can seem a tad off putting, but it's totally normal. I personally don't like the skin on top, but lots of people do, so eat it with your rice pudding if you want to, or push it to one side if you don't! Here is the recipe that I was working from:

Working from a very old recipe such as this one has it's difficulties, as I was beginning to realise. Firstly, I had no idea what Carolina rice was, and I didn't know what on earth a 'moderate oven' was. A bit of research told me that Carolina rice was simply a type of long grain rice, and that a moderate oven was approximately 180c. Also, as I don't like nutmeg, I decided to replace it with cinnamon.

Old School Rice Pudding (Serves 1-2)
Bare Necessities:
1 1/2ouces/45g/3tbsp Long Grain Rice
1pint/2cups/500ml Milk
1tbsp Sugar
1-2pinches Cinnamon

1. Preheat the oven to 180c/350F/Gas Mark 4
2. Grease a dish.
3. Wash the rice, and put in the dish, along with the sugar and the cinnamon.
4. Pour in the milk and give it a little stir.
5. Pop in the oven for 2 hours.
6. Once cooked, serve up with a dollop of jam on top and enjoy!