Rice Pudding (Irish)

Florence Irwin, the Northern Irish "Cookin' Woman," tells of an encounter she had with an elderly housewife in one of the villages she visited: The woman thanked her for publishing a rice pudding recipe in her column in the Belfast newspaper the Northern Whig. "For many years," explained the woman, "I had a cup and pie-dish. The cup held just enough rice to make the pudding as (my husband) liked it, but the pie-dish got broken. The new pie-dish was a different size. After that the pudding was different every day, which led to much 'conversation.'" Irwin's recipe, giving exact quantities, brought domestic tranquility to the woman's home. This is more or less that formula, though using butter instead of the margarine she called for, and employing short grain rice - in place of the long grain Carolina rice she recommended - which yields a creamier pudding.

2 Tbsp. butter
2 cups milk (475 mL)
⅓ cup aborio or another short grain rice (70 g)
2 Tbsp. brown sugar
1 pinch sea salt
1 tsp. ground cinnamon (optional)

To Serve:
ground cinnamon
fresh fruit
jam or preserves

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Generously butter an 8-9" (20 cm) pie pan. Put the milk, rice, sugar, and salt into the pie pan and stir to combine well.

Bake for 1 hour or until the rice is thoroughly cooked, stirring every 10 minutes or so. Spoon the hot pudding into bowls. Sprinkle the cinnamon over the top, if using.

Makes 4 servings.