spicy rice pudding
Serves 4
ingredients
570ml (1 pint) milk
100g (4 oz) castor sugar
pinch of salt
1 cinnamon stick
seeds from 1 vanilla pod
25g (1 oz) butter
50g (2 oz) pudding rice
50g (2 oz) sultanas
pinch of ground nutmeg
method
1) Pour the milk into a saucepan and add the sugar, salt, cinnamon stick and vanilla pod
seeds. Heat gently until the sugar has dissolved.
2) Remove the cinnamon stick. Reduce the heat and keep the mixture warm, stirring
occasionally so it does not burn.
3) Melt the butter in a large saucepan and then stir in the rice.
4) Add a small amount of warm milk and stir. Keep adding the milk gradually until the rice is
plump and all the liquid has been absorbed.
5) Remove from the heat and stir in the sultanas and nutmeg.
6) Pour into individual dishes and serve hot or cold.
Recipe inspired by London Transport Canteens. Adapted by Doris, Nerissa and Jean from the
United Anglo-Caribbean Society. Part of a new routes project, a programme of community
exhibitions and partnerships across London.
Image on reverse:
Edson, Valerie, Aston & Fred mixing a pudding at
Croydon Food Production Centre, 1971
www.ltmuseum.co.uk