Old-fashioned rice pudding with almonds and banana
Sometimes you have a chance to make something great that you didn't expect you'd love. Our old-fashioned rice pudding with nuts is that recipe.
Rice is one of the world’s favourite ingredients just behind potatoes and is enjoyed by billions of people in hundreds of different ways. Did you know that you can enjoy it for breakfast as well as dessert? Our old-fashioned rice pudding with almonds and banana is a tasty way of doing both and it all depends on your toppings and additions. Rice pudding is almost like a porridge and has origins all around the world and enjoyed in different ways.
Old-fashioned rice pudding tips
To make your rice pudding richer and creamier, technique is the trick. If any skin forms from the milk during the first hour of cooking, stir it into the rice with a fork before sprinkling with nutmeg and continue cooking slowly. You want to use absorbent long-grain styles of rice for this recipe. You can add cashew, almonds or walnuts with banana for a great breakfast or dessert. Get creative and add some cinnamon and you can even add some fresh berries.
Sometimes you have a chance to make something great that you didn’t expect you’d love. Our old-fashioned rice pudding with nuts is that recipe.
Old-fashioned rice pudding recipe
Course: Dessert, BreakfastCuisine: GlobalDifficulty: Easy4
servings2
minutes2
hours2
hours2
minutesIngredients
120 g Carolina rice
1 litre milk
60 g castor sugar
30 g butter
1 pinch ground nutmeg
- Extras
sliced banana
walnuts or almonds
Method
- Grease a 2 litre pie dish. Then put in rice, milk and sugar. Stir well and dot the top with butter. Bake in centre of preheated oven for 2 hours.
- Sprinkle top with grated nutmeg after 1 hour.
- If a richer pudding is desired, add 1 litre single cream or small tin evaporated milk.
Notes
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Do you want to make more old-fashioned recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.
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