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.
- 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.
- Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer.
- 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.
- Once it wobbles in the centre, it’s ready. Serve at room temperature.
