When I was younger my Dad used to make rice pudding. Proper rice pudding in the oven. It was thick and creamy and all kinds of awesome. For me, this dish is brimming with nostalgia and when I miss home I want a bowl of home made rice pudding to make me feel better. I'm of the belief that this is missing from breakfast tables around the nation. I would love to wake up to this. There is never a bad time to have this in your life.
6 ingredients, that's all you need. Wait, there's 7 in that picture! Well, if you aren't a fan of cinnamon a) you're a fool - in the nicest way and b) you can swap it for nutmeg. If you prefer your pudding plainer, this dish is perfect without the spices as well. See, rice pudding can work for anyone. It's completely accommodating to your needs.
Much like porridge the humble rice pudding can be topped with all manner of goodies. I love jam on mine and, if I'm being completely indulgent, a tiny splash of single cream. I never claimed this was good for your health, more for your mental well being.
(recipe adapted from BBC Food)
110g Pudding Rice
450ml Single Cream
450ml Whole Milk
55g Caster Sugar
1tsp Vanilla Extract or 1 Vanilla Pod
25g Unsalted Butter
1tbsp Cinnamon (or Nutmeg, your preference)
- Preheat your oven to 150 degrees C/300 F/Gas Mark 2 and grease an ovenproof dish with a little butter. (I used a lasagna dish that was actually too deep, I'd recommend a smaller lasagna dish or a pie dish).
- Rinse the rice under cold water and place in the dish. In a medium saucepan, gently heat the cream, milk, sugar, cinnamon and vanilla. Heat until almost simmering, remove from the heat and pour over the rice, stirring well.
- Dot the butter over the top and place in the oven for 1 1/2 hours, making sure to stir after the first 30 minutes - you can add extra cinnamon/nutmeg if you wish at this point.
- When the pudding is golden brown on top and has a soft, creamy texture, remove from the oven and leave to rest for 10 minutes.