Rice Pudding

Rice Pudding is a very tradition dish and in some areas of the country it was known a Milk Pudding. Rice Pudding could be eaten while hot or after it had gone cold and solid.

My mother used to make a large Rice Pudding so that we had enough, to eat it hot as a pudding, but with enough left over to go cold and this would be eaten cold like a piece of cake, as a snack or as part of the evening meal.

Recipe for a Rice Pudding


50 g (2 oz) short-grain or pudding rice
568 – 900 ml (1 – 1 1/2 pints) fresh milk
30 ml (2 tbsp) sugar
15 g (1/2 oz) butter
1.25 ml (1/4 tsp) ground nutmeg

Preheat oven to 150 C / Gas 2.
Butter an ovenproof dish.
Add rice and sugar together and place in dish.
Add milk. And nutmeg
Place in oven and bake for 1 hour
Check after 1 hour, or later, until the desired
consistency is achieved.

If you are telling the story to a small group, you could
cook a pudding beforehand and demonstrate how Johnny
tried to take some out without the skin collapsing. The
children might enjoy tasting the pudding in turn (using separate spoons)