The evenings have begun closing in and the weather has taken a turn for the worse – lots of dull, wet cold days.
Baked rice pudding is the kind of comfort food you crave when it gets like this – warm, sweet and filling.
It’s been years since I’ve made a batch. I don’t know why it’s been so long – it’s always been a firm favourite.
It’s simple to make. Just a few ingredients in an oven-proof dish in a low oven for 90 minutes. Time for the little grains of rice to absorb all that liquid and turn into creamy, heart-warming fare. Well worth the wait!
It was lovely served hot with a bit of single cream. Try baking the rice pudding with a handful of raisins or sultanas; or perhaps adding a swirl of jam or fruit compote at the end!
- 100g/3½oz short-grain pudding rice
- 400ml/14fl oz single cream
- 400ml/14 fl oz full-fat milk
- 50g/2oz caster sugar
- freshly grated nutmeg
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Put the rice into a sieve and rinse under a cold water tap
- Drain off excess water and put the rice into a shallow, wide oven-proof dish
- Put the cream, milk, sugar and a generous grating of nutmeg into a medium-sized saucepan
- Put the saucepan on a medium heat and stir until the sugar has dissolved
- Remove from the heat and carefully pour the liquid over the rice and give it a little stir
- Bake the rice mixture for 1½ hours, by which time the pudding should be a golden brown top
- Allow to cool for a few minutes before serving