THE ULTIMATE COMFORT FOOD: CREAMY BAKED RICE PUDDING
Tonight I made one of my favourite puddings, baked rice pudding. It was so easy to make, I made it whilst I had the babe strapped on in the carrier!
I based my recipe on the BBC food recipe to allow myself not to measure anything, for time's sake (and because measuring ingredients is so tedious) plus, I tend to like my rice pudding very rice-heavy. I'm just that type of gal!
It turned out so beautifully and the rice had just the right consistency. I think I'll be having some tonight and is it bad to eat it for breakfast too?!
It was so simple to prepare, it will be a constant temptation to make again and again...
As I used only my own approximates, here is a rough recipe and method:
- 200g short-grain pudding rice
- 300ml pint single cream
- 600ml pint full-fat milk
- 50g golden caster sugar
- freshly grated nutmeg
- 1/2 tsp vanilla extract
- A few knobs of unsalted butter, and some for greasing
Method:
- Wash the rice under cold water and place in the ovenproof dish (I skipped this step!) Heat the cream, milk, caster sugar, vanilla extract and a nutmeg in a saucepan over a medium heat until gently simmering.
- Dot the butter over the top and place in the oven for 1½ hours, stirring after the first 30 minutes . If the pudding is still runny, put it back in the oven and keep checking it every 10 mins to check if it is ready
- The pudding is done when it has thickened up to a creamy consistency, and the rice is soft ( I lthe rice with a wee bit of a bite so I make sure I don't leave it in too long
