Rice pudding

Name: Rice pudding
Prep time: 30 min
Cook time: 2 min
Ingredients: 40g/1½oz butter; 100g/3½fl oz pudding rice (or Spanish paella rice); 75g/2½oz caster sugar; 1 litre/1¾pints full-fat milk; 150ml/5fl oz double cream; 1 tsp vanilla extract or ½ vanilla pod, split lengthways; pinch salt; plenty freshly grated nutmeg

4.5

(71)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 4

Cost: $3.45 /serving

Author : Simon Hopkinson

cheap treats easy dessert

Ingredients

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40 grams/1½oz butter100 grams/3½fl oz pudding rice (or Spanish paella rice)75 grams/2½oz caster sugar1 litre/1¾pints full-fat milk150 milliliters/5fl oz double cream1 tsp vanilla extract or ½ vanilla pod, split lengthwayspinch saltplenty freshly grated nutmeg

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Instructions

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Step 1

Preheat the oven to 140C/285F/Gas 1.

Step 2

Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.

Step 3

Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.

Step 4

Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature.