Rice pudding with Folláin jam
Nothing quite beats a good old fashioned creamy dreamy homemade rice pudding, swirled with Folláin Jam!
Prep time: 5 minutes
Cooking time: 90 minutes
Serves: 4
Recipe is great with...
Nothing but Fruit
Raspberry
Alternatives:
- Alternatives:
- Blackberry Jam,
- Gooseberry Jam,
- Rhubarb and Ginger Jam or
- Strawberry Jam
Ingredients
- 55g (2 oz) pudding rice (short-grain rice)
- 55g (2 oz) sugar
- 600ml (1 pint) full-fat milk
- Grated nutmeg
- Small amount butter
- To Serve Folláin jam of your choice
Method
- Preheat the oven to 160º-180º/325ºF-350ºF/gas mark 3-4.
- Mix rice and sugar in a baking dish and pour on the milk. Grate nutmeg of the top and dot with three or four bits of butter.
- Bake in the oven for about 1 to 1 ½ hours. You can cook it for longer at a lower heat. When the rice is ready it will have a golden skin on top, and the rice underneath will have soaked up all the milk, be cooked through but still be soft and creamy.
- Serve as soon as possible in bowls with some cream and a big spoonful of your favourite Folláin Jam swirled through
Ingredients
- 55g (2 oz) pudding rice (short-grain rice)
- 55g (2 oz) sugar
- 600ml (1 pint) full-fat milk
- Grated nutmeg
- Small amount butter
- To Serve Folláin jam of your choice
Method
- Preheat the oven to 160º-180º/325ºF-350ºF/gas mark 3-4.
- Mix rice and sugar in a baking dish and pour on the milk. Grate nutmeg of the top and dot with three or four bits of butter.
- Bake in the oven for about 1 to 1 ½ hours. You can cook it for longer at a lower heat. When the rice is ready it will have a golden skin on top, and the rice underneath will have soaked up all the milk, be cooked through but still be soft and creamy.
- Serve as soon as possible in bowls with some cream and a big spoonful of your favourite Folláin Jam swirled through
