In addition to their roasts and 2 boiled veg meals, the English brought their tasty puddings with them when they arrived in South Africa in the 1820's...
This rice pudding recipe is a humble example that has been served as a dessert for simply ages.
2 cups cooked rice
3 cups milk
½ cup sugar
2 tbsp castor sugar
1 tsp vanilla essence
½ cup raisins optional
A little butter for greasing
Making the Old Fashioned Rice Pudding
Preheat the oven to 350o
Grease a casserole dish
Separate the eggs
Place rice, milk and sugar in a heavy bottomed saucepan and bring to boil
Stir until the mixture thickens
Place egg yolks and vanilla, in a small mixing bowl, beat lightly
Add 3 tbsp of the hot rice mixture to the egg yolks, slowly, 1 tbsp at a time... The eggs must not heat too rapidly
Add the egg mixture to the rice mixture
Cook for a further minute
Remove from heat and fold in the raisins if using
In a mixing bowl, whisk the egg whites until stiff
Add the castor sugar slowly to the egg whites, whisking until meringue mixture forms stiff peaks
Place the rice mixture in the casserole dish
Top with the meringue, do not smooth
Transfer the RICE PUDDING to the oven and bake until the meringue peaks are golden brown
This old fashioned rice pudding makes a great dessert and should be served hot.
Although personally I have no objection to eating any leftovers cold...
If I should be fortunate enough to have my ever-hungry family leave any
Try more of my favorite pudding recipes by using the fly-out menu... One click takes you there.