Recipe For Rice Skin

I made the minxes a right old carb-fest lunch today: baked tatties followed by baked rice pudding. Weeeeell, I figured the oven was on anyway, it’s the easiest baked pudding in the world, and the cold and miserable weather justified the comfort food.

Over the hour in the oven, it developed a very golden-brown skin. So I put a photo of the finished pudding up on Instagram and asked that perennial old question: do you love or hate the skin?

While you’re having a think about that, here’s the recipe. It’s unbelievably easy!

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Baked Rice Pudding

  • 100g flaked pudding rice
  • 25g sugar
  • 580ml milk (a smidge over a pint. I use whole milk for everything anyway, and in this pudding it will make it creamier)
  • big knob of butter (about 20g)

Preheat your oven to 180degC / Gas 5. Mix the rice, sugar and milk in a deep ovenproof dish. Put in the oven for 15 minutes. Take it out, give it a stir, then drop little knobs (knoblets? Knoblings?!) of butter on the surface. Put back in the oven for 45 minutes. Serve immediately.

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The pudding baked for the same length of time and temperature as the tatties because I threaded the tatties onto metal skewers to cut the baking time. The minxes mixed up some tinned tuna, tinned sweetcorn and mayo in bowls themselves before plopping it onto the tatties and devouring them. They’re all lovers of baked rice pudding skin, so wolfed their lunches down faster than usual so they could choose the pudding with the most skin (Do you do that? Serve up dessert in unequal sizes and let the first finished their main meal choose, to encourage them to eat up / eat faster? Or is that just me…?)

And as for that question, do you love or hate skin – me, I hate it. I’d rather eat warm sick than eat rice skin. But I tell the minxes I’m giving them my portion of skin only because I love them so much. Some lies are ok. Honest. And everyone’s a winner, eh?

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