Good House Keeping Rice Pudding

A bit of a different post, this isn’t my recipe but one from a much-loved cook book! Our Good House Keeping cook book has been on my parents shelf for as long as I can remember. Many of my childhood foods came from this book, and I have so many memories leafing through it on rainy days with my grandma, mum and sister, trying to find treats to bake.

Rice pudding was always made in our house on a Tuesday, because this is when my grandma Mavis came over to visit. My grandma Mavis had a huge sweet tooth and always loved a pudding (her favourite was trifle, but this is reserved for Christmas Day).

Whoever was around in the afternoon would have to put the pudding in. Careful instructions with half the ingredients were left out on notepaper ‘add pint milk and put in oven gas 2’ for us to follow.

Then until dinner the house would be full of a wonderful nutmeg smell, a soft warm comforting, family smell. It would be cooked until pudding time, when it was taken out of the oven and the debate around ‘skin’ would take place (the skin is the caramelised sugar milk mixture that forms during cooking). My dad was the only one who would eat it, we all thought he was mad.

The pudding is best eaten with a splodge of jam and some single cream or milk to cool it down. It might seem like a lot of effort but it’s better than ambrosia, trust me.

Good House Keeping Rice Pudding

  • 3 tablespoons short grain or pudding rice
  • 2 tablespoons caster sugar
  • Pint of milk
  • Knob of butter
  • Sprinkle of nutmeg

Wash the rice and place into buttered, ovenproof dish with the sugar. Pour on the milk, top with shavings of butter and grate nutmeg on top (the original recipe calls for a whole nutmeg, but this might make you quite poorly!). Bake in oven at 150c or gas mark 2 for about 2 hours, stirring after half an hour.

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