Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 1 February 2017

Rice Pudding For Two


My Todd is an old fashioned guy.  There is nothing fancy smancy about him.  He likes simple things, which is probably why he likes me so much.  😉  There is nothing fancy smancy about me either!  And I, too, like simple things.  Things like thie simple baked rice pudding please us both on many levels.


Not only is it delicious, but it is very easy to make and well suited to using up that little bit of leftover rice from last night's dinner.
 


It is just the right size for just two people, which means it is just the right size for our wee family, or for a very hungry Todd.


No, it is not pretty, but you could certainly dress it u with a dab of jam if you wished or a dollop of softly whipped cream.  It is very comforting . . . 


Almost nursery food  . . . warm hug food.  Little nuggets of rice encircled by rich milky custard.  I love the skin on top.  It's my favourire bit.  This is perfect food for the winter blues.  Enjoy . . . 


*Baked Rice Pudding For Two*
Serves 2
 
This is a simple and comforting delicious dessert, perfectly sized for two people. 

1 large free range egg
180ml whole milk (3/4 cup)
1/4 tsp each of salt and cinnamon
1/8 tsp freshly grated nutmeg
3 TBS granulated sugar
1/4 tsp vanilla extract
120g of cooked rice (3/4 cup)




 Preheat the oven to 165*C/325*F/ gas mark 3.  Butter a small 5 inch square baking dish.  Set aside. 


Whisk together the egg and sugar, cinnamon, salt and nutmeg.  Whisk in the milk and vanilla. Stir in the milk and rice.  Pour into the prepared dish.   


Place the dish with the pudding in it into a larger pan and pour hot water into the pan until it comes halfway up the sides of the dish holding the rice pudding.  Bake in the preheated oven for 55 minutes or until golden and set.  Serve warm with or without whipped cream.



There were years when I had a hard time cooking for just two people, especially having had to cook for a large family and then my employers etc. for a number of years.   I am getting used to it now, and am becoming very good at it.   You could of course double this if you wished, but if you are only two, then this is the perfect winter pud for you.  Bon Appetit!

8 comments:

  1. Isn't it funny how everyone has their own little ways. I love rice pudding but I make ours from arborio or short grain rice, milk, sugar and vanilla. That's it. It is such a comfort in winter and makes a great breakfast for those around here who cannot eat breakfast foods.

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    1. OH, I love rice pudding for breakfast Suzan. I think over the next month it is something which Todd will enjoy when he may not enjoy much of anything else. The original recipe called for a whole cup of cooked rice but I felt that was too much. I like a bit more custard to rice ratio! xoxo

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    2. Jacques is the rice pud eater here..:) Thank you as always Marie.

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    3. You are quite welcome Monique! Xo

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  2. I like rice pudding both ways -- creamy or custard, but I think custard is my favorite. Especially warm out of the oven and a few raisins added in, too. Thanks for the "perfect size" recipe.

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    1. Me too Elaine! Oh raisins are a great addition! Xo

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  3. I have made this three times in two days and DOUBLED the recipe! So easy and delicious..........

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    1. So pleased you have enjoyed! Nice to know it can be doubled also! Xo

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