Rice Pudding

The first (and last) time I ordered rice pudding at a restaurant it was quite a shock. The white blob placed in front of me was sickly sweet, gloopy, and... just... blech! It wasn't anything like what I expected. Or wanted.  That's because this is the rice pudding I grew up with. When it comes to comfort food, it's still tough to beat. I don't know whether my mother or grandmother came up with the recipe (I can be pretty sure they did come up with it since I've never seen either consult a cookbook) but for as long as I can remember it's been a family favourite. Our version is firm not creamy (it can be sliced with a knife when cool), not particularly sweet, and makes for a delicious gluten-free breakfast, snack, or dessert. If you love traditional rice pudding, give Spring-style a go. If you've always hated the stuff then more's the reason.


Prep time: 1 minute / Cooking time: 2 hours

1. Into a fairly large baking dish pour 1 cup plain white rice, 3 cups milk, 1-2 tsp cinnamon, a pinch of grated nutmeg, 1 tbs raw sugar (optional) & a good handful of raisins/sultanas (I've never figured out the difference).

2. Turn the oven on to 180C (350F) and place the uncovered dish on a parchment-lined baking tray inside. (This is to catch spillage: there should be at least an inch of space between the milk and the top of your dish as the pudding tends to bubble over)

3. Bake for 2 hours (or until all the liquid is absorbed) stirring 2-3 times during the process.

4. Sever hot, warm, or cold. With or without a splash of milk. With or without a drizzle of maple syrup on top.