Creamy rice pudding

Name: Creamy rice pudding
Total time: 2 h 15 min
Cuisine: British
Ingredients: 100g pudding rice; 40g caster sugar; 500ml whole milk; 250ml double cream; 1 tsp vanilla extract; 15g butter; 0.5 tsp freshly grated nutmeg

Slow baked pudding rice in milk and cream with a golden nutmeg skin. Comforting and very simple.

Time2 hr 15
LevelEasy
Costabout £0.53 a head
Oven140°C (120°C fan)

4 servings

Ingredients

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100 gpudding rice
40 gcaster sugar
500 mlwhole milk
250 mldouble cream
1 tspvanilla extract
15 gbutter
½ tspfreshly grated nutmeg

Method

1
Heat the oven to 140°C (120°C fan).
2
Put the rice, sugar, milk, cream and vanilla into a baking dish and stir well.
3
Dot the butter over the top and grate over the nutmeg.
4
Bake for 30 minutes, then stir once to break up the skin.
30 min
5
Bake for a further 1 hour 30 minutes until the rice is tender and the top is golden brown.
90 min
6
Rest for 10 minutes before serving, with jam if you like.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.