Baked rice pudding with quick strawberry jam

Baked rice pudding with quick strawberry jam

By
From
Slow
Serves
4
Photographer
Tara Fisher

This is good, proper comfort food, and was a massive hit after the photograph was taken. Quick fruit jams are full of flavour, and cooking them quickly means you keep more of the freshness. Unlike school-dinner rice pudding, this one is light and tasty and won’t hold up textbooks or stop the school bus rolling down the hill. Eating the skin on the top is the chef’s perk!

Ingredients

Quantity Ingredient

Rice pudding:

Quantity Ingredient
50g butter
125g pudding rice or paella rice
75g caster sugar
1/2 vanilla pod
750ml full-fat milk
150ml double cream
A pinch salt
A pinch freshly grated nutmeg

Strawberry jam:

Quantity Ingredient
250g strawberries
250g caster sugar
1/2 lemon, juiced

Method

  1. Preheat the oven to 150°C. Melt the butter in a heavy-based casserole dish over a medium heat, add the rice and stir to coat it. Add the sugar and keep stirring until it becomes sticky. Split the vanilla pod in half lengthways and scrape out the seeds. Pour the milk and cream into the rice and keep stirring, adding the vanilla pod and seeds, salt and nutmeg. Taste the mixture to make sure it’s as sweet as you’d like it to be.
  2. Stop stirring, then grate a little more nutmeg over the top and bake in the oven for 1 hour. If it colours too quickly, cover the dish with foil. If the pudding just wobbles slightly in the centre, it is ready. Remove from the oven and allow to cool a little while you make the quick strawberry jam.
  3. Cut the stalks off the strawberries and cut any large ones in half. Heat the sugar, strawberries and lemon juice in a large saucepan over a medium heat until the sugar has melted. Bring the mixture to the boil and cook for 3–4 minutes (or up to 10 minutes if you prefer a thicker jam). Check the temperature with a sugar thermometer – it should reach 105°C.
  4. Allow the jam to cool slightly and skim off any froth from the top with a clean spoon. If you want to keep the jam, spoon it into sterilized jam jars, seal and label them, and it will keep for 2–3 months. Serve the jam in a pot with the warm rice pudding.
Tags:
James Martin
Saturday Kitchen
slow cooking
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