Rice Pudding
This is food for the soul and no recipe comes close to this version. It is complete perfection, simple and nostalgic, I wouldn’t dare adulterate it. This is the recipe my Mum used and the one we always go back to. The key is the ratio of rice to milk which is 1:10, you need a lot of liquid for the rice to swell and soften. Don’t worry if it looks like too much liquid when you are assembling it, the quantities work perfectly. Place in the oven and bake for about 1hr 15 mins, or 1 hr 30 mins for a more set pudding. The latter being my preference.
ingredients
recipe serves 4 hungry people
40g butter
75g caster sugar
100g pudding rice
1/2 vanilla pod, split
1 litre whole milk
150ml double cream
pinch of salt
light grating of nutmeg
method
Preheat the oven to 140C. Melt the butter in a solid-base, flameproof casserole dish, add the rice and sugar. Stir until the rice is coated and sticky with sugar. Pour in the milk and add a split 1/2 vanilla pod. Continue to stir, add the cream and salt, and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and lightly grate a little nutmeg over the surface (do not stir again).
Place in the oven and bake for about 1hr 15 mins, or 1 hr 30 mins for a more set pudding. Check halfway if the surface is burning cover with kitchen foil. Once there is a thin skin on the surface and the pudding just wobbles in the centre it is ready. Remember: the rice will continue cooking as the heat disperses. Serve at room temperature and enjoy with blackberries, or jam.
