Tag Archives: Rice pudding

Recipe of the Week: Candy Rice Pudding

This caramel-flavoured rice pudding is easy to prepare and will quickly become a firm family favourite.

 

 


 

Candy Rice Pudding

Candy Rice Pudding

  • Servings: 2 adults & 3 children
  • Difficulty: easy
  • Print

Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Pudding rice 50g (2oz)
  • Caster sugar 2 tsp
  • Caramac candy bar 50g (2oz)

Instructions

  1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.
  2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.


Dairy Diary Favourites cookbook

To celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

 

 

 

 

 

 

 

#cookingforkids

#familymeals

#recipeoftheweek

#tripletested

 

3 Easy Recipes that Children will Love!

In our brand new cookbook, Dairy Diary Favourites, which celebrates 35 years of the Dairy Diary, we share some brilliant recipes for child-friendly food.

 


Homemade Fish Fingers

Homemade Fish Fingers

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 144 per portion
Fat 6g (0.6g sat) per portion
Suitable for freezing

Ingredients

  • Thick cod or haddock fillet 250g (9oz), skinned Salt and freshly ground black pepper
  • Plain flour 2 tbsp Egg 1, beaten
  • Dry white breadcrumbs 110g (4oz)
  • Vegetable oil for deep-fat frying
  • Broccoli, baked beans and ketchup to serve (optional)

Instructions

  1. Cut the fish into eight strips and season with salt and pepper. Sprinkle the flour in a shallow dish, put the beaten egg in another dish and the breadcrumbs in another.
  2. Dust each fish finger in the flour, dip into the egg and then toss in the breadcrumbs, making sure they are completely coated.
  3. Heat the vegetable oil in a deep-fat fryer or deep wide saucepan. Carefully lower the fish fingers into the hot oil. You may need to do this in batches.
  4. Cook for 2–3 minutes until the crumb coating is crisp and golden.
  5. Drain on kitchen paper and serve with beans, broccoli and a squirt of ketchup, if you like.

Cook’s tip
To check that the oil is hot enough, use a cook’s thermometer – it should read 180-190°C/350-375°F.
Or, drop a square of bread into the oil; if the oil bubbles around it immediately the oil is hot enough.


 

Cottage Pie

Cottage Pie with Baked Beans

  • Servings: 2 adults & 3 children
  • Difficulty: easy
  • Print

Calories 659 per portion
Fat ?31g (13g sat) per portion
Suitable for freezing

Ingredients

  • Olive oil 1 tbsp
  • Onion 1 large, peeled and finely chopped
  • Carrots 2 large, peeled and cut into small dice
  • Lean minced beef 500g (1lb 2oz) Beef stock 150ml (¼ pint)
  • Mixed dried herbs 1 tbsp
  • Potatoes 900g (2lb), peeled and quartered
  • Butter 25g (1oz)
  • Baked beans 415g can
  • Egg 1 small, beaten with 1 tbsp water to glaze (optional)
  • Peas to serve (optional)

Instructions

  1. Heat the olive oil in a large frying pan, add the onion and carrots and cook for about 5 minutes until softened.
  2. Add the beef to the pan and continue cooking until the meat is lightly browned. Stir in the stock and herbs and bring to the boil. Turn down the heat and simmer for 20 minutes.
  3. Meanwhile, boil the potatoes in water for 15-20 minutes until cooked.
  4. Preheat the oven to 190°C/170°fan/Gas 5. Drain the potatoes and mash with butter. Spoon half the beef mixture into a 1.25 litre (2 pint) baking dish, then add the baked beans and the remaining beef. Cover with mashed potatoes, smooth and mark into swirls with a fork. Brush with egg, if using.
  5. Place on a baking tray and cook for 45 minutes or until browned. Serve immediately with peas, if you like.

Cook’s tip
You could make this earlier in the day and reheat when required. Or spoon into individual foil containers, cool, wrap in clingfilm, label and freeze ahead. Defrost in the fridge overnight and reheat a portion for 30 minutes.


 

Candy Rice Pudding

Candy Rice Pudding

  • Servings: 2 adults & 3 children
  • Difficulty: easy
  • Print

Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Pudding rice 50g (2oz)
  • Caster sugar 2 tsp
  • Caramac candy bar 50g (2oz)

Instructions

  1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.
  2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.


Dairy Diary Favourites cookbook

To celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

 

 

 

 

 

 

 

#cookingforkids

#familymeals

#triplestested

 

Blueberry Rice

Delicious rice pudding that’s low in calories!

Blueberry Rice a Dairy Diary recipeServes 6
Time 1 hour 40 mins
Calories 168 per portion
Fat 5g of which 2.0g is saturated
Suitable for vegetarians

Pudding rice 50g (2oz)
Eggs 3, beaten
Caster sugar 50g (2oz)
Vanilla essence ½ tsp
Milk 600ml (1 pint)
Dried blueberries 40g (1½oz)
Ground nutmeg pinch
Single cream to serve, optional

1 Preheat oven to 170°C/325°F/Gas 3. Cook rice in boiling water for 10 minutes, drain well.

2 Beat eggs, sugar, vanilla essence and milk together. Add blueberries and rice.

3 Pour into an ovenproof dish. Sprinkle with nutmeg. Stand in a baking dish containing enough hot water to come halfway up sides of dish. Bake for 1½ hours or until set. Serve with single cream, if using.

A Dairy Diary recipe

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New cookbook plans

Nail-biting times in the office this week. We are awaiting a crucial print quote that decides the fate of our next cookery book.

Of the three ideas, this project is definitely my favourite and I really hope we can afford to do it! It’s a very different environment to those hazy days of the Milk Marketing Board when they had pots of money to spend on their cookery books. I am lucky to get 20 pence these days!

However, I am very determined and quite optimistic, so I may just get my dream project – to create that cookery bible, which is indispensable in every home. Fingers crossed everyone for Dairy Book of Home Cookery new edition for the 2010s.

The re-think of this book has inspired me to go back to basics at home and cook some real classics. Many can benefit from age-worn recipes handed down through their family (see Recipe cards on the table) but sadly I have no such luxury. My Grandad was a fantastic cook – cooking for the troups in the war with meagre rations – but sadly I don’t think he ever recorded any of his culinary creations on paper. So, it’s the Dairy Book of Home Cookery for me and my first old-school recipe shall be Rice Pudding. I am ashamed to say I have never cooked it before. If you’re watching from somewhere, sorry Grandad!

Rice Pudding

Who can resist home-made rice pudding?

Rice Pudding50g (2oz) pudding rice
600ml (1 pint) milk
25g (1oz) caster sugar
1 strip lemon rind
Ground nutmeg
15g (½oz) butter

1 Wash rice and drain well. Put into a 900ml (1½ pint) greased ovenproof dish and stir in milk, sugar and lemon rind.

2 Sprinkle top with nutmeg. Dot with butter.

3 Bake at 150°C/300°F/Gas 2 for 2-21/2 hours.

Recipe taken from the forthcoming new edition of The Dairy Book of Home Cookery
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