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Cooking Muscat Rice Pudding

Asked by squidg. Answered on 24th February 2019

Full question

I made Nigella's Muscat Rice Pudding but cooking it for 2 hours seemed too long. I ended up cooking it for 1 hour in a 130°C fan oven and then switched off the heat and left it in the cooling oven for 30 mins. But I found that the rice was cooked but clumpy. Please help as the flavour is lovely.

Muscat Rice Pudding
By Nigella
  • 14
  • 2

Our answer

Nigella's Muscat Rice Pudding (from HOW TO BE A DOMESTIC GODDESS) is a baked dessert that is rich with milk and cream and perfumed with muscat wine. The recipe mentions that ovens do vary and the pudding can be ready more quickly, particularly if you use a wide, shallow dish. If the pudding is cooking very quickly then you may like to reduce your fan oven temperature by a further 10-20°C.

If the rice is clumpy it is usually because the pudding is not baking evenly. Heating all of the ingredients on the stove top should help to prevent this as the mixture is all at the same heat when it goes into the oven. However we would suggest giving the pudding a gentle stir after the first 30 minutes of cooking if you have experienced this problem. This should still give enough baking time for a skin to form on top of the pudding and you could also give the dish a quarter turn after 1 hour of cooking, to help it to cook more evenly.

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