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Rice Pudding

Rice Pudding in a small blue bowl next to a wooden board

It's not modern or fashionable but a bowl of homemade rice pudding ticks all the cosy, delicious, nostalgic boxes every time. It also involves absolutely no fuss at and requires no attention while you get on with other things. Trust me on this - you won't be disappointed ...

Ingredients

Scale
  • 40g (1 1/2 oz) butter
  • 100g (4oz) pudding rice
  • 50g (2oz) caster sugar
  • 1 litre milk (1 3/4 pints) - I used dairy, full fat
  • 1 teaspoon vanilla extract
  • pinch of salt
  • freshly grated nutmeg

Instructions

  1. Preheat the oven to 140ºC/120ºC Fan/275ºF (gas mark 1).
  2. Add the butter, rice, caster sugar, milk, vanilla extract and salt to a heavy based casserole dish.
  3. Place over a medium heat on the hob and stir gently until the butter has melted, the sugar has dissolved. Bring the mixture up to a simmer.
  4. Now give the mixture a final stir and grate plenty of nutmeg over the surface.
  5. Place in the preheated oven and bake without a lid for 1 hour.
  6. Serve as you like it - hot, chilled, room temperature, with skin or without!

Keywords: cosy, nostalic, creamy