Classic rice pudding

dessert pudding rice pudding

N/A

Source

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)

Method

Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.

Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.