I was busy packing and prepping for a trip to my homeland, Australia, when I decided to make this one.
It was a miserable day in Vancouver and I thought a hot rice pudding after dinner would really hit the spot. With literally four ingredients in the recipe, it was also one I could easily manage in between hunting for travel adaptors, passports and my long-forgotten summer clothes.
It certainly has a fair share of haters, but I loved rice pudding as a child and was looking forward to this one!
Like many rice pudding recipes, Marguerite’s is extremely easy. A large can of condensed milk, some water and some rice. Leave it alone in the oven and in a couple of hours you’ve got a tasty, hot dessert to eat.
But once my pudding was successfully baking away, I was suddenly struck by a few concerns with the recipe. It did seem like a lot of condensed milk… and while I confess to enjoying a few samples of the sweet stuff while preparing this recipe, one large can is a lot between four servings. Also, I wondered if the rice would really cook that way?
My initial taste at the two-hour mark confirmed my fears. The rice was hard and uncooked. After another 45 minutes of cooking time, not much had changed— except that by then condensed milk had burned.
This recipe was completely inedible. Hard, uncooked rice clumped together in a sickly-sweet yellow goo, punctuated by bits of burnt condensed milk skin.
My boyfriend couldn’t eat it. I couldn’t eat it. A friend asked how I could mess up something as easy as rice pudding. I blamed the recipe.
I have to make a variation of this recipe in order to complete the book. The second time around I will definitely be doing this one differently!
Don’t make this at home! You have been warned.
447 Extra Creamy Milk Puddings
- 1 large can full cream condensed milk
- 3–3½ oz. washed rice
- Preheat oven to 300˚F.
- Mix one large can full cream condensed milk with water to make 1¾ pint.
- Pour into a pie dish, then add the rice and sprinkle with nutmeg.
- Bake for 2½–3 hours.
Recipe adapted from Cookery in Colour (1960)› See the original 1960 recipe