Rice Pudding

Sunday today so I decided to make a homely recipe that reminds me of my childhood.

I didn't think there was enough rice to liquid in this so I've increased it a bit in the recipe.

Ingredients

• 40g butter

• 150g pudding rice

• 75g caster sugar

• 1 litre/1¾pints full-fat milk

• 150ml double cream

• 1 tsp vanilla extract or ½ vanilla pod. I don't have a vanilla pod or essence so I used ground vanilla pods - 1/4 tsp. A pod would be nicer though.

• Grated nutmeg

Method

1. Preheat the oven to 140C

2. Melt the butter over a medium heat.

3. Add the rice and stir to coat.

4. Add the sugar, stirring until dissolved.

5. Continue stirring until the rice swells and becomes sticky with sugar.

6. Pour in the milk and keep stirring until no lumps remain.

7. Add the cream and vanilla and bring the mixture to a simmer.

8. Once this is reached, transfer to a casserole dish and grate at least a third of a nutmeg over the surface.

9. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.

10. Once there is a thin skin on the surface and the pudding only just wobbles in the middle it is ready.