So, the subject is Rice Pudding. Now here is the question ...... skin or no skin?
For me, there is no debate. No pondering, no dwelling - it's crystal clear. There is absolutely only one answer - it's a big N.O. to skin on rice pudding ..... in fact I would go so far as to say that skin on rice pudding is the work of the devil and only serves to potentially destroy something utterly sublime.
But amazingly, not everyone feels the same. At the very least, my lovely husband is a BIG fan of the skin on rice pudding and will positively battle to make sure he gets it. No enormous battle required in our house though because here he is alone as its number one fan. And maybe that's a good thing. Maybe every house just needs one fan, so that the rest of the family can concentrate on the real deal - the delicious, creamy, comforting dessert that is rice pudding.
It's another quintessentially English dish - so simple in its ingredients, so easy to make and so nostalgic too. Maybe school dinners gave it a bad name, but now is the time to move on and give it another try. For me it is a dish that needs nothing adding to it. It shouldn't be flavoured or garnished; pimped up or paired up ....... just leave it to 'be'. It's a simple classic and sometimes only a simple classic will do.
My favourite recipe is inspired by another English classic, Simon Hopkinson. I've adjusted his recipe and method to make sure it is no fuss, so do give it a try. Any leftovers works beautifully in little pots for packed lunches - it thickens quite considerably on chilling so feel free to add more milk if you like a looser consistency. And if leftovers is really what you fancy, be sure to make a double quantity - for young and old it is SO moreish ... with or without the skin ......Print