From the BBC.
(This recipe is for four -five people eating rice puddings out of ramekins. I’d cut this in half, at least, for two people and eat it out of cereal bowls.)
metric / the right way
110g / 1/2 cup short-grain pudding rice (Arborio rice)
450ml / ¾ pint single cream
450ml / ¾ pint full-fat milk
55g / 1/4 cup sugar (this is “superfine” sugar – I just used regular sugar and it was good)
freshly grated nutmeg
1 vanilla pod (optional) (I used a tablespoon of vanilla)
25g / 1oz unsalted butter (or salted, I used that)
Preparation method
Preheat the oven to 150C/ 300F /Gas 2 (is Gas 2 the martian equivalent?) and grease a 1.5 litre / 2½ pint ovenproof dish with a little butter.
Rinse the rice under cold water and place in the ovenproof dish. Place the cream, milk, caster sugar and a generous grating of nutmeg in a medium saucepan. Scrape in the seeds of the vanilla pod, if using. (Or just dump in the vanilla) Heat gently until almost simmering, then remove from the heat and pour over the rice, stirring well.
Dot the butter over the top and place in the oven for 1½ hours, stirring after the first 30 minutes (at this stage, you can add an extra grating of nutmeg, if liked). If the pudding still seems very runny, return to the oven, checking every 10 minutes, until it is loosely creamy but not runny. The cooking time will vary, depending on the type and depth of dish you use.
When the pudding is golden brown on top and has a soft, creamy texture, remove from the oven and allow to rest for 10 minutes before serving.
One response to “Baked creamy rice pudding Recipe”
Thank you so much!