Rice Pudding

 Olde Fashioned Rice Pudding

Olde Fashioned Rice Pudding

Another family favourite I remember from my childhood, prepared by maternal grandmother every other Thursday night.  I loved it then and I love it still – it just screams Winter warming nostalgia.

For those who love a little indulgence in the cooler months, there is nothing like a Rice Pudding.  Now I know some people are not massively keen on the golden crust (it's my favourite bit) so if you are not a fan, just lay a piece of baking paper over the top of your pudding to prevent a skin from forming on the gooey custardy interior.

 Olde Fashioned Rice Pudding1 ½ cups of white non-stick rice (such as Arborio)

2 ½ cups full cream milk

1 cup pure cream

30 grams of butter

2 tablespoons of raw sugar

1 tablespoon of nutmeg

1 teaspoon of cinnamon

1 vanilla bean - seeds scraped

pinch of salt

Pre-heat oven to 200°C

Prepare an oven-proof baking dish on a flat baking sheet, butter it well and lightly dust buttered surface with sugar.  Cover the base of the baking dish with the rice, ensuring there is an even coating across the entire dish. Sprinkle remaining sugar over the rice.  Warm the milk with the vanilla bean in it (microwaving is fine, don't punish yourself with unnecessary pots) but do not allow milk to boil.  Add cream, cinnamon and nutmeg to milk and pour over the rice. 

Cut butter into small pieces and sprinkle over the top, adding a pinch of salt.  Place the dish into the oven on the baking sheet (in case of overflows - this can be catastrophic for your oven and for you if you have to clean it up).  

Keep oven hot and allow the rice to cook through for at least 40 minutes until a deep golden crust forms over the entire surface of the pudding.  If the pudding appears to be drying out add more hot milk.   

Once the rice is cooked through and the top golden turn the oven down and allow to cook for a further 15-20 minutes before serving with double cream.

Makes 6 generous serves. 

For a little extra indulgence add a dash of liqueur to your pudding or even a few saffron threads.