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Homemade Rice Pudding

Let's bring out the old Classics, delicious homemade Rice Pudding.



Ingredients :


50g Roddas Butter

100g Pudding Rice (or sometimes I use Paella Rice)

80g Caster Sugar

1 Litre Whole Milk

150mls Double Cream

1 Vanilla Pod split and scrapped

Pinch of Salt

Freshly grated Nutmeg to taste


Method:

1. Pre heat the oven to 140c

2. Melt the butter in a heavy casserole dish over a medium heat. Add the rice and stir to incorporate. Nextly add the sugar, stir until dissolved. Then continue stirring until the rice doubles in size and becomes sticky with the sugar.

3. Now pour over the whole milk and keep stirring until no lumps remain.

4. Add the cream and vanilla seed and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a 1/3 of the nutmeg over the surface. Bake for approximately 1½ hours and cover with foil if the surfaces browns too much too quickly.

5. Once there is a thin, skin on the top, and the pudding only just moves in the middle, the rice pudding is ready.


Serve at room temperature with a dollop of Roddas double cream on the top. Andsom!





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