This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin.
Don’t forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges – my grandmother always did that and gave everyone an equal amount.
You can now watch how to make Old-Fashioned Rice Pudding in our Cookery School Term Perfect Rice and Pasta – ‘Medium and Short-grain Rice’ – video lesson below.
Some things from the past simply can’t be improved upon. Our old-fashioned rice pudding recipe is a perfect example. The flavor conjures up the good old days, when mealtime seemed special and you always had seconds.