While you prepare dinner, set this creamy rice pudding to bake so you can finish your meal with a warm dessert. Combined with jam, serve as a comfort food.
Ingredients
- butter, for the dish
- 130g pudding rice
- 70g caster sugar
- 2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
- 800ml whole milk
- 170ml double cream
- grating of nutmeg
- fruit jam of your choice, to serve (strawberry or apricot work well)
Let's Cock
- Butter a 1.5-liter baking dish and preheat the oven to 160°C/140°F fan/gas 3. Mix together the pudding rice, sugar, vanilla, milk, and cream in a bowl. After adding the ingredients to the plate, liberally sprinkle nutmeg on top. The rice should be cooked and tender after 1 hour and 30 minutes of baking, when a brown skin has developed on top.
- Allow the pudding to slightly cool before scooping it into dishes and adding a dollop of jam on top to serve.
Tip
TWISTS IN PUDDING
To vary the flavor, try replacing the vanilla with lemon or orange zest. As an alternative, you may make the pudding dairy-free by using vegan spread, coconut milk, and coconut cream.