Healthy food is food that comprises a range of nutrients that the body needs to stay healthy. For that we can't just cook dinner food especially for family members we love. If you're looking for ideas for cooking for the family in these days or want to cook dinner this Mum’s Old English Rice Pudding recipe then you've come to the correct place. Uncover the finest Mum’s Old English Rice Pudding recipes purely on our weblog and discover other recipes too. We present purely the best of these Mum’s Old English Rice Pudding recipes.
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Interesting is not it, organic residing is a need now not a choice. With any luck you'll cash in on the item above. Now we come returned to the mum’s old english rice pudding recipe. You can cook mum’s old english rice pudding using 5 ingredients and 4 steps. Here's the way to prepare dinner the recipe..
The ingredients needed to make Mum’s Old English Rice Pudding:
- Get of Pudding Rice (or any short style grain rice).
- You need of White Sugar.
- Prepare of Full cream Milk.
- Provide of Unsalted Butter.
- Get of Treacle or Strawberry Jam (to serve).
Steps to make Mum’s Old English Rice Pudding:
- Pour the rice into a cooking dish. Covering just the bottom..
- Add the Sugar so that it covers the Rice.
- Pour in the milk until just below the dish. Add 4 small slices of butter.
- Put the dish in to a fan assisted oven to a heat of 150.C. Stir after 15 minutes and continue to cook for a further 60 mins. Check often there after and remove when it has a skin that’s lightly browned. Serve with either treacle or jam... or maybe enjoy it alone..
My mum swears by this recipe and after trying many others myself, I have found this one to be my favourite. Top your homemade rice pudding with classic British toppings like roasted rhubarb, poached pears, or high-quality jam. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then. My first attempt was a bit runny because I didn't heat the rice and sugar in the milk long enough, so essentially it went into the oven warm, not hot.
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