Baked Rice Pudding
If you come from the North of England, they make a firm rice pudding enriched with butter that can be cut into slices when cold. I like to add a little butter to my recipe. You can use ground nutmeg but freshly grated has a much more pungent flavour.
Servings: 4 people
Equipment
- Oven proof dish
Ingredients
- 100 gram short-grain Pudding rice
- 1 litre Full-fat Jersey Milk
- 200 ml Jersey Double Cream
- 50 gram unsalted Jersey Butter
- 60 gram Caster Sugar
- 1 teaspoon quality Vanilla extract
- A generous grating of Nutmeg
Instructions
- Preheat your oven to 325 F / 160 C / Gas Mark 3.
- Heat the butter, milk, cream, sugar, and vanilla in a large heavy-bottomed pan and stir until the sugar is dissolved.
- Remove from the heat, pour in the rice and mix.
- Transfer to a casserole dish and grate on the nutmeg. Loosely cover with foil.
- Place in the oven and cook for an hour then carefully take out and remove the foil.
- Bake for about another half an hour so the surface browns and the rice is cooked.
- Allow to cool, spoon over baked rhubarb, crumbled ginger biscuits, and serve.
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