It’s that time of year again, with a drop in temperature I thought it would be great to share a classic!
Creamy,warming, flavoursome and extremely moorish, good old rice pudding.
This is a very simple recipe with minimal fuss but big flavour. I prefer to bake the rice pudding as the milk reduces down and thickens, the rice becomes absorbent, sucking up any flavour you throw at it but most of all you get the best skin/crust ever!
The rice pudding can be eaten hot or cold and is delicious for breakfast with poached fruits or prunes.
200g pudding rice
1.2 litres of whole milk or semi skimmed
3 table spoons of sugar
1 vanilla pod split in half
Nutmeg to taste (optional)
1. Place all of the ingredients, apart from the nutmeg in a heat proof bowl or dish and stir to separate the rice.
2. Pop into a pre heated oven at 190C. Bake for 1 hour stirring occasionally to prevent the rice from sticking together.
3. One the rice is cooked and a nice caramelised skin has form on top add a good great of nutmeg. Pop back into the oven and cook for another 10-15 minutes .
4. Remove from the oven and leave to rest and thicken for 5 minutes or so before serving. This will allow the rice to settle and absorb any remaining flavour from the milk.
The pudding can be stored in the fridge for up to 4 days.
It taste great served with poached rhubarb or just a dollop of jam.
Try putting some pudding in a ramekin, sprinkle with sugar and glaze under a hot grill to give you that brûlée top.
The cold pudding can be formed into little balls. Pipe jam in the centre. Egg and bread crumb. Deep fry them at 190C until crisp and golden. Then roll in cinnamon sugar to create rice pudding doughnuts!