Rice Pudding
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2012, p28)
Recipe type: Dessert
Cuisine: Englsih
Serves: 6
Ingredients
- 40g Unsalted Butter
- 75g Caster Sugar
- 100g Short Grain Rice (or Spanish Paella Rice)
- ½ Vanilla Pod, split lengthways
- 1l Full Cream Milk
- 150ml Double Cream
- Pinch of Salt
- Plenty of Freshly Grated Nutmeg
Instructions
- Preheat oven to 150C. Melt butter in solid-based casserole and add sugar. Stir and heat gently, then add rice and vanilla. Continue stirring until rice is puffed and sticky.
- Gently pour in milk which will cause rice to set into lumps – any sugary lumps will dissolve as you stir and the milk heats up. Continuing to stir, add cream and pinch of salt and bring mixture to simmer. Give final stir and grate at least ⅓ of a nutmeg over the surface (do not stir again).
- Pop into oven for about 1hr30mins; if surface browns too quickly, lay loose sheet of kitchen foil over pudding. Once there is a nice, thin tarpaulin-like skin on surface and pudding only just wobbles in centre, it is ready. Serve at room temperature.
Nutrition Information
Calories: 393 Fat: 25.5g Saturated fat: 15.8g Carbohydrates: 32.5g Sugar: 20.6g Salt: 0.35g Fibre: Trace Protein: 7g