I spent the Easter weekend helping my nana move into a smaller apartment within her retirement village. She no longer has a kitchen, which, as sad as it is, we all know is for the best. The contents of her kitchen got packed into boxes and transported away. I was lucky enough to inherit this beauty of a casserole dish.
Now, I am not going to sugar-coat this. Nana was never a good cook. By some miracle my own mum is one hell of a foodie. She definitely didn’t get it via the maternal line, that’s for sure. Nana was the roast-meat-and-three-veg kind of woman. She boiled her greens until they were grey. Nana does, however, have two redeeming features tucked into her culinary belt: shortbread and baked rice pudding. I am so pleased to be able to make this for you in her old ugly pot. Not that she ever made pudding in this particular pot, but you get the idea.
I remember when we all used to descend upon Matamata to visit her and the roast beef and grey veggies were followed by a delicious steaming dish of rice pudding. Dad and I used to, and still continue, to fight over the skin that forms over the top. This stodgy, sweet delight is a winter warmer for sure.
Baked rice pudding couldn’t be easier. Put all the ingredients in an oven-proof dish. Stir. Bake. Stir every half an hour. Dollop jam over the top. Consume. Boom town. Yes, I dollop mine with jam.
- 5 tablespoons short grain rice (a calrose will suffice also)
- 3 tablespoons white sugar
- 3 cups milk (I used 2 cups trim 1 cup full fat)
- ¼ teaspoon vanilla bean seeds (or a splash of essence)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon butter
- Preheat the oven to 150 degrees on bake. Take a small oven-proof casserole dish (of at least six-cup capacity) and place all the ingredients in and give it a stir.
- Pop the dish in the middle of the oven and bake for two hours, stirring every half hour until the milk has been absorbed and the rice has cooked.
- Remove from the oven and leave to sit for fifteen minutes to thicken up a little more.
- Serve hot or cold with jam, slivered almonds or whatever your heart desires. Enjoy!