A small-scale traditional British baked rice pudding recipe, seasoned with vanilla and nutmeg to yield tender rice and a caramelised skin – delicious served with a spoonful of homemade strawberry jam!
- very large knob unsalted butter
- 50g (1 3/4 oz) pudding rice
- 30g (1 oz) golden caster sugar
- 500ml (2 cups) semi-skimmed milk
- 75ml (1/3 cups) double cream
- 1/2 tsp vanilla extract
- freshly grated nutmeg
- strawberry jam, for serving
- Pre-heat the oven to 140 degrees (280 farenheit).
- Melt the butter over a medium heat in a medium, heavy bottomed saucepan until frothy.
- Stir in the pudding rice, followed by the sugar. Keep on stirring until the sugar has started to caramelise and turn golden.
- Gradually pour in the milk, dissolving any caramel patches, and once it has all been added, add the cream, vanilla and a generous few gratings of nutmeg. Stir until the mixture is boiling without turning up the heat.
- Pour the mixture into a baking dish just big enough to take the mixture and grate more nutmeg on top. Bake for 1 to 1 1/2 hours until the skin is golden and the mixture underneath is tender, but still a little soft with liquid. Note down the cooking time for next time, as if you need the extra half hour or not really depends on the depth and surface area of your baking dish.
- Leave to stand for 5 minutes before serving.