Slow-baked traditional rice pudding

Slow-baked traditional rice pudding

By
From
Posh Rice
Serves
6
Prep
180 mins

You could turn up the oven temperature to cook this pudding more quickly, but there’s something about the long, slow cooking and the aromas that fill the house that makes the wait worthwhile.

Ingredients

Quantity Ingredient
800ml whole milk
300ml double cream
1 vanilla pod, halved lengthways and seeds scraped out
1/4 heaped teaspoon freshly grated nutmeg
3 tablespoons caster sugar
100g pudding rice
25g butter, plus extra for greasing
strawberry jam, to serve

Method

  1. Preheat the oven to 140°C. Tip the milk, cream, vanilla seeds and pod, nutmeg and sugar into a saucepan. Gently bring to a simmer, then add the rice and stir.
  2. Lightly butter a 1.2 litre baking dish and tip in the rice mixture, then dot over the butter. Bake for 30 minutes, stir, then bake for a further 30 minutes and stir again. Return to the oven for 1 hour 30 minutes – 1 hour 45 minutes until the pudding is soft, creamy and has a golden skin on top. If it seems too loose, return to the oven for 15 minutes. Leave to cool a little before serving warm with spoonfuls of strawberry jam.
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