Rice pudding
Short-grain rice baked slowly in sweetened milk and cream until thick and creamy under a golden, nutmeg-flecked skin.
Method
- 1
Heat the oven to 150°C and butter the ovenproof dish.
- 2
Tip the rice and sugar into the dish.
- 3
Warm the milk, cream, vanilla and salt in a saucepan until steaming but not boiling.
- 4
Pour the hot milk over the rice and stir until the sugar dissolves.
- 5
Dot the butter over the surface and grate the nutmeg on top.
- 6
Bake, then take it out and give it a good stir.
- 7
Bake again and stir once more, folding in any skin that has formed.
- 8
Bake undisturbed until the rice is completely soft, the pudding is thick and creamy and a golden skin has formed on top.
- 9
Leave to stand before serving, as it thickens as it cools.
Notes
- Do not rinse the rice. Its starch is what makes the pudding creamy.
- If the pudding looks dry before the rice is tender, stir in a splash of hot milk.
- Serve it warm with a spoonful of jam, or chilled with fresh fruit.
Equipment
1.5 litre ovenproof dish, Saucepan, Spoon, Grater