Rice Pudding
As Nigella Lawson says, there is a difference between something being difficult and something being time-consuming. Rice pudding is time consuming in the sense that it bakes for a long time, but it takes minutes to throw together, making it perfect for cold winter days. The oven warms your kitchen, and the pudding warms you. Don’t forget to fight over the skin on top—it’s the best part. Tweak it with cream, brown sugar, or jam, and enjoy!
Serves 4
Hands-on Time 5 minutes
Baking Time 1 hour 50 minutes
Ingredients
35g unsalted butter (softened, plus extra for greasing)
115g short-grain rice (pudding rice works well)
50g caster sugar
1L full-fat milk
Whole nutmeg
Equipment
Baking dish
Micro-grater
Spatula
Method
1. Preheat the Oven
Preheat the oven to 140°C/120°C (fan)/275°F/Gas Mark 1.
2. Prepare the Baking Dish
Grease the baking dish with a little butter.
3. Combine Ingredients
Add the rice, sugar, and milk to the dish.
Dot the surface with small pieces of the 35g of butter.
Grate a little nutmeg over the top.
4. Bake the Pudding
Bake on the middle shelf for 110 minutes. After 60 minutes, gently stir the pudding with
a spatula.
5. Serve
The pudding is ready when it has a golden skin on top. Let it cool slightly before serving.
Tip
For a richer flavour, replace some of the milk with double cream. Serve warm with a dollop of jam.
Enjoy!
