scottish recipes food collection

 A Traditional Scottish Recipe for Rice Pudding



Scottish Recipes Menu
Home - Scottish Recipes
Soups
Main Courses
Puddings
Shortbread
Burns Night
Other Ingredients


Rice Pudding

Four ounces (110 g) of white rice
A pint and a half (850 ml) of full-cream milk
A piece of lemon peel
Two ounces (55 g) of butter or shredded suet
Three beaten eggs
Two to four ounces (55 - 110 g) of sugar (depending on how sweet you like the pudding)
Cinnamon or nutmeg (optional)
A handful or so of raisins (optional)


Rice Pudding Cooking Method

  Place the rice, milk and the lemon peel in a pot and heat gently until simmering.

  Cook for 10 minutes, stirring constantly to prevent sticking.

  When the rice is soft, pour it into a baking dish, and mix in the butter or shredded suet.

  Allow to cool to a warm temperature.

  Add the beaten eggs, sugar, raisins (optional) and cinnamon or nutmeg (optional) to the pudding.

  Bake the pudding in an oven at 300 deg F (200 deg C) for half an hour. (If you bake for longer, the pudding will continue to thicken which is to many people's taste.)

According to Meg Dods, provided double the quantity of suet is used, rice pudding may be filled into pudding skins and boiled inside them.



Cock-a-leekie | Scotch Broth (Mutton) | Scotch Broth (Beef) | Hare Soup or Bawd Bree | Wholesome Stock / Broth | Stovers / Stovies | Lorne Sausage | Rook Pie | Poached Salmon | Scotch Hotch Potch | Haggis | Plum Pudding | White Puddings / Mealie Puddings | Liver Puddings | Rice Pudding | Traditional Scotch Shortbread | Petticoat Tails | Basic Scottish Shortbread | Venison Collops | Scotch Beef Collops with Onions | Stewed Onions Mashed Turnips | Mashed Potatoes / Chappit Tatties | Green Pease | Links | Calves' Feet Jelly | Mixed Spices |

All Rights Reserved. Copyright Scottish Recipes 2005 - 2017
Privacy