Rice Pudding
Luxuriously creamy, yet not rich, soft, melt in the mouth sweet rice with hints of vanilla, this is classic, delicious comfort dessert at its best.
Ingredients
- 20g unsalted butter
- 100g pudding/short grain rice
- 50g caster sugar
- 1200g milk – any dairy milk, I prefer full-fat but you can use semi skimmed
- ¼ teaspoon grated nutmeg
- ⅛ teaspoon salt
- 2 fresh bay leaves (optional)
- 2 teaspoons vanilla extract (optional)
Instructions
-
Preheat the oven to Fan Oven 130°C/150°C/300°F/Gas 2.
-
Measure the butter into the baking dish and use this butter to grease the dish well.
-
Weigh in the rice, sugar and milk.
-
Grate the nutmeg over and add the salt, vanilla extract (if using) and bay leaves (if using). Stir to mix.
-
Put in the centre of the oven and cook for 30 minutes. After 30 minutes, remove from the oven and stir well.
-
Return to the oven and cook for a further 2 hours or until the rice is cooked through but the pudding still jiggles quite a lot in the centre. Remember it will continue to cook once you have removed it from the oven.
Recipe Notes
Equipment:
- baking dish - my dish measures 20 cm/8 inches squared and 7 cms/2¾ inches deep
- kitchen scales and measuring spoons
- grater for the nutmeg
Serving suggestions:
- a dollop of jam – just like at school!
- dried fruit such as dates, raisins and sultanas
- roasted seeds and nuts to add nutrients and texture
- fresh fruit such as strawberries, raspberries, blueberries, bananas, and mango
- cooked fruit such as apples, cherries, blackberries, blackcurrants, plums, apricots, gooseberries, rhubarb or summer berries
- as an accompaniment to fruit crumble or pies