Classic rice pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- butterfor the dish
- 130g pudding rice
- 70g caster sugar
- 2 tsp vanilla bean pasteor 1 vanilla pod, split and seeds scraped out
- 800ml whole milk
- 170ml double cream
- grating of nutmeg
- fruit jamof your choice, to serve (strawberry or apricot work well)
Nutrition: Per serving (6)
- kcal358
- fat21g
- saturates13g
- carbs36g
- sugars18glow
- fibre0.3g
- protein6g
- salt0.2g
Method
step 1
Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
step 2
Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
