Traditional British Ground Rice Pudding Microwave Version Recipes

TRADITIONAL BRITISH GROUND RICE PUDDING

Steps:

• Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
• Heat milk in a saucepan and sprinkle on the Ground Rice.
• Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
• Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
• Pour into greased bake-proof dish.
• Bake for 25-30 minutes until lightly brown.

TRADITIONAL BRITISH GROUND RICE PUDDING (MICROWAVE VERSION)

Steps:

• Place 50g ground rice and 50ml of the milk into a large microwaveable bowl and mix to a smooth paste.
• Gradually add the rest of the milk and mix.
• Cook on full power for 5 minutes, and then stir well.
• Cook for a further 2 minutes and stir.
• Cook for a further 2 minutes and mix in the sugar.
• Leave to stand for 2 minutes.
• "An additional stir before serving would be beneficial".

MICROWAVE RICE PUDDING

Steps:

• Place ingredients in large microwave proof bowl.
• Cook uncovered on medium, 50% power for 6 minutes.
• Stir 4-5 times.

MICROWAVE RICE PUDDING

Steps:

• Make sure the rice is cooked ahead of time.
• Whisk first 6 ingredients. And raisins if you want, we prefer without ;).
• Put in microwave and cook 1 - 1 1/2 minutes.
• Remove and whisk.
• Put back in microwave for another 1 - 1 1/2 minutes.
• Remove and whisk.
• Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits).
• Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories!
• Add anything else you want (cinnamon, nutmeg, fresh berries if it's cold, etc).
• Enjoy!

GROUND RICE PUDDING

Steps:

• Mix the ground rice with a little milk and prepare a paste.
• Stir this paste into the remaining milk.
• Cook on slow flame in a heavy saucepan until the mixture thickens.
• Add the caster sugar and rose water.
• Stir well.
• Remove from flame.
• Beat the mixture for 5 minutes.
• Rinse out a mould with a little rose water.
• Pour the pudding mixture into it.
• Leave until firmly set and cold.
• Turn out.
• Sprinkle a few drops of rose water and some caster sugar.
• Garnish with chopped pistachios and almonds.

APRICOT & ORANGE RICE PUDDING

Steps:

• Put the rice, milk and nutmeg into a large microwaveable bowl. Cover with cling film, pierce it, then cook on High for 5 mins. Stir and leave to stand for 1 min, then return to the microwave for a further 5-6 mins or until the rice is cooked and all the milk absorbed. Remove from the microwave and stand for a further 2 mins.
• Put the honey, apricots and orange juice into another microwaveable bowl and cook on High for 1 min until the apricots have plumped up. Stir the syrupy apricots, fromage frais and a pinch of orange zest into the rice. Serve straight away in bowls, topped with a sprinkling of almonds, a little more orange zest and a drizzle of honey to taste.