Saturday 13 October - Rice Pudding

Tonight we conducted 'The Great Rice Pudding Exeriment' to see if low fat was much different from the normal variety.

Dish one was:
2oz rice
1oz Sugar
Spoon of vanilla bean paste
1pint Jersey Gold Top Milk -  5.2% fat
Some butter to dot over the top

Dish two was:
2oz rice
1oz Sugar
Spoon of vanilla bean paste
1pint skimmed milk - 0.1% fat

In the photo below, the high fat version is in the bigger dish.

 

Both were cooked together on the same oven shelf for the same amount of time. 

The results were rather surprising, and we can only think that the size and depth of the dish is actually the main factor in the differences that we found when we tried them

The high fat version had a distinct skin on it, with rather stodgy rice and no liquid around the rice.

 

The low fat version had less of a skin, a nice creamy sauce and the rice had a slight, and pleasant bite to it.

 

Of the two we both preferred the low fat version, although when making it again, I would probably reduce the sugar down by about half, and maybe serve with fruit puree rather than on its own.