Ingredients
- Unsalted Butter 10g
- 40g of caster sugar
- 80g pudding rice
- Whole milk 600ml
- Single cream 200ml
- 1 Bay Leaf
- One vanilla pod, split
- Nutmeg freshly grated is best if you pinch it.
- Jam to serve
is also required
- 1-litre ovenproof dish
Method
- Heat oven to 150degC/130degC Fan/gas 2. Butter a 1-litre ovenproof dish. Combine the rice, sugar, milk, cream, and bay leaf in a medium bowl. Add the vanilla seeds to the bowl, and the pod scraped off. Stir to combine. Pour into the prepared dish.
- Sprinkle the nutmeg over the pudding, and bake it in the oven for two hours fifteen minutes. When the pudding is ready, it will have a brown crust on top, and the rice should be soft and swollen.
- Remove the bay leaf, vanilla pod, and pudding skin. Serve immediately – and if you like, add a little jam.
- Tips
- Rice pudding can be prepared up to step 1, then covered in clingfilm, and kept in the refrigerator for up to 48 hours. You can bake puddings up to step 2 two days in advance. Cover with clingfilm and store in the fridge. To reheat in an oven, set to 180degC/160degC Fan/gas 4, warm for 25-30 mins, covered with foil.