Step back in time and into the heart of a Scottish kitchen with this recipe for classic Rice Pudding, often affectionately known as “Reid Pudding.” This simple yet deeply satisfying dessert has been a beloved staple in Scotland for generations, offering a comforting warmth and creamy texture that evokes feelings of home and hearth. More than just a sweet treat, this slow-baked pudding is a testament to the beauty of humble ingredients transformed through patient cooking into something truly special. Whether enjoyed on a chilly evening or as a nostalgic reminder of childhood, this traditional Scottish rice pudding is sure to become a cherished favorite in your own kitchen.
This recipe emphasizes a creamy, comforting texture, often with a slightly caramelized top.
Ingredients:
- 4 oz (115g) short-grain rice (like pudding rice or Arborio)
- 1 pint (570ml) full-fat milk
- 1 pint (570ml) single cream (double cream can be used for an even richer pudding)
- 2 oz (55g) caster sugar
- Pinch of salt
- Optional: Nutmeg or cinnamon for sprinkling
Instructions for cooking Traditional Scottish Rice Pudding:
- Preheat the Oven: Preheat your oven to a low temperature, around 150°C (300°F) or Gas Mark 2.
- Prepare the Dish: Lightly grease an ovenproof dish (a medium-sized casserole dish works well).
- Combine Ingredients: In the prepared dish, combine the rice, milk, cream, sugar, and salt. Stir well to ensure the sugar is evenly distributed.
- Bake Slowly: Place the dish in the preheated oven and bake for a long time, typically 2 to 3 hours, or even longer for a very traditional, thick pudding.
- Check and Stir (Optional): After about an hour, you can gently stir the rice pudding to prevent a skin from forming too early, though many prefer the skin. If the pudding seems to be drying out too quickly, you can add a splash more milk or cream.
- Caramelized Top: The pudding is ready when the rice is tender and the top has developed a lovely golden-brown, slightly caramelized crust. The consistency should be thick and creamy.
- Rest (Optional): Once out of the oven, you can let the rice pudding sit for 10-15 minutes before serving. This allows it to thicken slightly more.
- Serve: Serve warm. You can sprinkle with a little freshly grated nutmeg or ground cinnamon if desired.
Tips and Variations:
- Flavor Infusion: For extra flavor, you can add a split vanilla pod to the milk and cream mixture before baking. Remove it before serving.
- Jam or Fruit: Some people like to stir in a spoonful of jam (like raspberry or strawberry) into each serving or layer jam at the bottom of the dish before adding the rice mixture. You can also add dried fruit like raisins or sultanas at the beginning of the baking process.
- Whisky: For a grown-up twist, a small splash of Scotch whisky can be stirred in just before serving.
- Slow Cooker: You can also make rice pudding in a slow cooker. Combine the ingredients and cook on low for 4-6 hours, or until the rice is tender and the pudding is creamy.
- Individual Portions: This recipe can easily be adapted for individual ramekins. The baking time may be slightly shorter.
Enjoy your homemade Scottish rice pudding! It’s a wonderfully comforting and traditional dessert.