Marmite Rice Pudding, by Kate Starkey – CheltenhamMaman

Marmite Rice Pudding – Mum’s Way

Don’t panic guys. There is no marmite in the rice pudding – that would quite clearly be madness but much like marmite, rice pudding is one of those things that I think you either love or hate. For me, piercing the nutmeg enhanced skin on the top of one of my Mum’s baked rice puddings evokes a memory of family, safety and cosy afternoons pottering at a home I loved dearly.
To my husband on the other hand, the mere mention of rice pudding is enough to have him running from the table and it’s for that reason that I haven’t made or sampled this recipe in a very very long time. Just writing this down is making me salivate – I just love it.

I’d love to know your thoughts on this dish – love it or hate?

Ingredients
50g short grain pudding rice
1 pint gold top (!) milk
25g sugar
10ml melted butter
1/2 tsp grated nutmeg

Method

Soak the rice in the cold milk for two hours. Then heat the oven to Gas Mark 2/150 degrees. Put the milk, rice, sugar and butter in a deep 600 ml baking dish. Stir well, sprinkle with the nutmeg and place in the lower half of the preheated oven for 2 – 2.5 hours. Stir every half hour. Serve.

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