So, after finding the ramekins for the bacon baskets I bailed on, I decided that I should put them to good use (since they were already out) and make some rice pudding.
I LOVE rice pudding, but it's such a pain to make it. Invariably, I eat some, the kids don't, and then I have a large casserole dish of rice pudding I need to (a) eat, (b) find a home in my fridge for, or (c) toss out. If you've ever seen the inside of my fridge, you'd know (b) is not an option.
A while back I took my favourite rice pudding recipe and converted the grams to tablespoons (etc.) and re-wrote the recipe to make in ramekins (for a change, I actually wrote them down so that I don't have to continue to look up the conversions EVERY TIME I make them!!). Made in ramekins the "leftovers" are easier to find a place for in the fridge, and they're a good individual portion size.
This recipe is SO fast and easy to prepare, though cooking takes some time. I prefer mine without nutmeg or raisins, and like to serve it with a dollop of raspberry jam (must be the British in me!). Feel free to add those if you'd prefer.
Ingredients
4 tbsp short grained rice
2 tbsp white sugar
600 mL milk
600 mL milk
Directions
- Preheat oven to 325°F.
- Spray four (5 oz) ramekins with non-stick spray.
- Into each ramekin, place 1 tablespoon of rice, and 1/2 tablespoon of sugar.
- Pour 150mL milk into each ramekin. Stir to blend.
- Place ramekins on rack in the centre of oven. Place a cookie sheet on the rack below in case of spillage.
- Bake for 30 minutes. Stir gently.
- Bake for a further one hour.
- Remove from oven. Serve hot or cold. Top with a dollop of red jam to serve.
Makes 4
