Some recipes needn’t be complicated. This is a basic outline for a lovely rice pudding but the options of customising it to your taste are endless, for example, you could add white chocolate, but remember to cut the sugar in half. One Christmas I added rose water and pistachio nut to give it a Turkish delight twist.
Serves: 6
Time: 2 hours 45 minutes
Difficulty: Straight forward
125g of pudding rice
1 litre of full-fat milk
100g of white sugar
50g of butter
50g of Raisins or another dried fruit (optional)
- Cube the butter into small pieces.
- In a large ovenproof dish mix together all the ingredients.
- Place in an oven at 140 degrees Celsius for 2 and a half hours.
- Remove from oven and serve.
Recipes from my kitchen, Edinburgh, Scotland 
Thank you, Peter,
This is how my Mum used to make the best rice pudding. No eggs (yuk) no evaporated milk or cream, never put it in a pot on top of the stove, she did it just the way you have set it out, except I remember that she would occasionally check it, maybe add a little more milk and fold the skin in (this adds to the creaminess.) Then leave it alone for the last while to ensure that the pudding had a lovely brown skin. It took me a while to find your recipe.
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