Firstly, I have to apologise for the terrible photo that looks like something a cat has coughed up. I’ve just done a quick Google image search though and I think rice pudding is the least photogenic dessert there is. The picture does not do justice to this very delicious rice pudding recipe which comes from a Marks and Spencer ‘Best of British’ cookbook.
If you’re a fan then there’s nothing like a good baked rice pudding on a cold wintry day – it has the effect of a warm comfy fleece blanket on your insides. It’s very simple to make and it will make your kitchen smell all homely and wonderful. It’s best to time the cooking so that you can eat it straight away, but it is still good reheated in the microwave.
Baked rice pudding
- 115g pudding rice
- 55g caster sugar
- 450 ml semi skimmed milk
- 400 ml double cream (although if you’re trying to be healthy you can use an extra 400 ml of milk instead)
- ½ teaspoon of vanilla extract
- 40g unsalted butter
- Whole nutmeg
Preheat the oven to 140oC fan.
Butter a ceramic baking dish (mine is 20 x 30 cm) and pour in the rice and the sugar.
Heat the milk and cream in a saucepan until almost boiling then pour into the dish over the sugar and rice.
Add the vanilla extract and stir well until the sugar is dissolved.
Cut the butter into small pieces and dot over the surface of the milk. Grate a generous amount of nutmeg over the top.
Bake in the oven for 1 ½ hours until the top is well browned. I prefer not to stir during this time so that it forms a nice brown skin.
Serve hot with a good dollop of raspberry jam.