Rice pudding

By Drum Digital
19 May 2014

Serves: 4

Preparation time: 5 min

Cooking time: 1 hr 15 min

50 g butter

750 ml (3 c) short-grain rice

250 ml (1 c) caster sugar

1 litre (4 c) full-fat milk

250 ml (1 c) double cream

5 ml (1 t) vanilla extract

pinch salt

plenty freshly grated nutmeg

Preheat the oven to 140 °C.

  1. Melt the butter in a medium pot over medium heat. Add the rice and stir to coat. Add the sugar and stir until it has dissolved. Continue stirring until the rice swells and becomes sticky.
  2. Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer.
  3. Once this is reached, transfer to a casserole dish and lightly sprinkle nutmeg on top. Bake for one hour and cover with foil if the surface browns too quickly.
  4. Once it wobbles in the centre, it’s ready. Serve at room temperature.

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