When talking about a classic English breakfast, many imagine fried eggs and fried bacon. However, also often in the mornings, local housewives cook rice pudding. “Unification, you won’t drag by the ears,” they hear in response from all members of the family. And all because they know best how to make fresh rice porridge an exquisite morning treat. Of course, the British do not make a secret from making pudding, which means that it can be prepared in any kitchen.
English Baked Pudding
In the UK itself it is impossible to try such pudding in any restaurant. The fact is that the British relate them exclusively to home cooking, and it would not occur to them to order something like that for dessert. Each hostess, of course, uses his family recipe. But still there is a classic version, cooking according to which, you will get rice pudding - "eat, you won’t drag by the ears!".
To prepare it you need (calculation of products is given in 4 servings):
- 2 tablespoons of small round rice (in England they use a special grade - Rise Pudding);
- 500 ml of milk;
- 50 grams of granulated sugar;
- 2 tablespoons of coconut flakes;
- 2 tablespoons of raisins;
- 4 pieces of prunes (finely chopped);
- 15-20 grams of vanilla sugar;
- 30-40 grams of butter.
How to cook?
1. Take 4 portioned tins. If there are none, you can take one big one. Put rice washed under running water in them. Drain well.
2. Then put raisins and chopped prunes. Pour into milk and put in the oven, preheated to 150 degrees. Leave in it for half an hour.
3. Then remove, add the rest of the ingredients (except oil). Mix everything well and lay on top slices of cold butter.
4. Send to bake in the oven for 1 hour 15 minutes, until a delicious crust appears on top, evaporates and absorbs all the milk in the rice.
Serve directly in portioned tins. If the dessert was prepared in large, be sure to spread it with a delicious crust. Although it will be rice pudding - an overeating, you won’t drag it by the ears - you can add it with very delicious chocolate glaze.
Pudding Glaze Recipe
For her, in a steam bath melt 70-80 grams of butter. Add 3-4 tablespoons of cocoa powder and mix well. The more it will be, the "chocolateier" will be the taste of the glaze. Add quite a bit of Baileys liquor, mix and pour over the prepared rice pudding. The recipe with a photo of such a dish is worthy of the highest praise only for its appearance. But it’s also incredibly tasty.
Then the pudding molds can be covered with cling film (or bag) and put in the freezer until you need a delicious dessert for breakfast. You can store it for up to a month, although it is usually eaten much earlier. Just to pudding fully revealed its taste, you need to get it out of the freezer the day before.
Rice Pudding with Apples
The recipe for this dish, although similar in name to the previous one, is very different in taste and method of preparation. But it is no less tasty and fragrant.
Boil half a liter of milk, add 2 tablespoons of sugar, 40 grams of butter and a pinch of salt. Stir and pour 200 grams of already washed rice. Cook for 30 minutes until a thick porridge is obtained.
Peel 2 apples, remove seeds and cut into medium cubes. Apples should not be lost in the total mass. Put in a deep saucepan, add lemon juice and 50 grams of sugar. Boil for 15 minutes over low heat until the apples are soft. Fold on a sieve to drain the resulting juice.
Combine apples, rice and vanilla sugar. Mix well. Beat 3 eggs in a lush foam and mix gently with apple and rice mass. Put in a deep baking dish (grease in advance with oil) and bake for 30 minutes at 180 degrees until a brown crust appears.
Perhaps these are all secrets. Now you know how to cook rice pudding - an overeating, you won’t drag it by the ears. Surely it will appeal to all family members, and it will have to be cooked more often than others.