Welsh Foods

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Rice Pudding

Pennant, Powys

Mati Thomas' recipe

This was the pudding most commonly eaten for Sunday dinner throughout Wales.  A large bowlful would also be prepared periodically on a week-day.  After baking bread in the large brick oven, the housewife would make use of the heat still retained by the bricks, by putting a large bowlful of rice pudding to bake slowly in the oven overnight.

Alternatively, rice pudding was boiled in a cast iron saucepan or boiler over an open fire.

The Recipe

You will need

  • one cupful rice
  • one cupful sugar
  • four pints milk
  • a pinch of salt
  • a little nutmeg

Method

Put the rice in a large dish and barely cover with cold water.  Place it in a moderately hot oven and allow the water to evaporate.  Then pour the milk over it and add the sugar and salt.  Stir well and finally add a little ground nutmeg.  Bake in a moderately hot oven until it becomes thick and creamy.  (Beaten eggs may be added if a richer consistency is required.)

Pennant, Montgomeryshire.

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