Stove top rice pudding is one of the easiest desserts I’ve ever made. Just throw it all into a pan and switch it on, a one pot dish that’s easy to make. There’s a couple of different ways to make rice pudding, either on the hob or in the oven, both taste amazing.
I always remember my Grandmother making rice pudding the old fashioned way of cooking it in the oven in a large pie dish. It would come out quite thick with a dark skin on the top. I have never been able to replicate the way she made it. My Grandmother was an amazing cook and her Yorkshire puddings were the best ever, another thing iv’e never been able to cook like hers. They were quite dense at the bottom and risen at the top with the crust spilling over the pan. Like most people in that era she made everything from scratch unlike these days where everything can be bought from a supermarket.
Ingredients For Stove Top Rice Pudding
- 150g of pudding rice
- 750ml of whole milk (you can use any milk but whole milk makes it more creamy)
- 4 heaped tbsp of sugar (I use brown sugar for the nutty flavour
- 2 tsp of vanilla extract
Method
- Put all of the ingredients into the pan and stir well, bring to the boil and simmer until the rice has cooked. If it starts to get to dry add a little more milk. I like to stir in evaporated milk at the end of the cooking process,it makes it so creamy.
Why not try my Sticky Toffee Pudding, it’s to die for.
