Prep Time 10 mins
Cook Time 120 mins
Total Time 130 mins
If you have been following my blog then you will know that it is all about eating well during the Zombie Apocalypse. Really, who wants to just survive when a little pre-planning could see you indulging in culinary delights when all of those around you are living off scavenged baked beans or pot noodles. So here I present a recipe for rice pudding that will put a smile on your face at the end of a tough day.
My grandmother was a wonderful cook and whenever we went over for lunch she would serve a pudding. Deserts at that time had not made it to England. My favourites, in order, were rice pudding, semolina pudding and tapioca pudding. My grandmother’s rice pudding was traditional by which I mean no embellishments. Here I present a rice pudding with some added ingredients to make it the best rice pudding.
A few things to note about this recipe. Fresh milk will be in short supply during the Zombie apocalypse so you’ll need to have stocked up on dried milk powder to make your own milk. Milk powder has a very long shelf life so easily done. It’s simple enough to stock up on sultanas, vanilla extract and ground cinnamon. You can use either Canadian Maple Syrup or maple flavoured syrup. I prefer the taste of the former.
- 6 oz / 170 grams uncooked white rice
- 6 oz / 170 grams of white caster sugar
- 1 pinch salt or you can leave salt out
- 1 quart / 1.2 litres of full cream milk
- 3.5 oz / 100 grams of sultanas of choice
- 2 tablespoons vanilla extract of choice
- ½ teaspoon dried ground cinnamon
- Pure Canadian maple syrup to serve
- Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart / 2.2 litre casserole dish with non-stick cooking spray.
- In the casserole dish, mix together rice, sugar and salt. Then stir in the milk, the sultanas and the vanilla extract.
- Bake, uncovered, in the preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes until the rice is cooked.
- Remove from the oven and leave it to stand for 30 minutes. Sprinkle with the nutmeg and then serve with syrup.