I make my rice puddings with long-grain rice as I don’t often have pudding rice in the house, but you can make it with either. This recipe came about from a pile of carrots that needed using up (even with a rabbit in the house!) and ever more inventive ways to do so … If you’re a carrot cake fan, you can add a handful of sultanas as well, and some chopped nuts to the top.

recipe by Jack Monroe

Carrot Rice Pudding recipe by Jack Monroe. Photo Copyright Susan Bell.

Serves 4, from 33p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

2 large carrots, 6p (approx 300g), (20p/kg)
410g evaporated milk, or thereabouts, 64p (64p/410g)
500ml whole milk, 25p (49p/litre)
2 tablespoons sugar, 3p (£1.19/kg)
120g long-grain rice, 5p (45p/kg)
a few pinches of grated nutmeg, 1p (84p/42g)

25g butter or equivalent, 15p (£1.45/250g)
2 tablespoons honey or golden syrup, 12p (£1.24/425g)

First preheat your oven to 180C, and ensure there is a shelf in or just below the centre of the oven.

Grate the carrots and toss them into a blender with the evaporated milk, whole milk and sugar, and blend until mixed.

Tip the rice into the bottom of an ovenproof dish, and pour the milk and carrot mixture over the top.

Bake in the centre of the oven for 30 minutes.

Remove and stir, then grate over the nutmeg, dot with the butter and drizzle the honey over the top.

Replace in the oven to bake for a further 30 minutes. Delicious served hot or cold.

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All text copyright Jack Monroe.

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