I have no idea why, but this Sunday morning, I woke up and craved a real, oven-baked rice pudding; the kind my mum used to make in the Aga. Creamy, soft, scented with vanilla and topped with a nutmeg crust, this is comfort food at its best. I like to eat it just warm from the oven by itself but it’s also lovely with fresh raspberries or a fruit compôte of plums, cherries or blueberries. This is a proper nursery pudding, the kind that makes you feel warm and utterly comforted just by the fragrance that fills your kitchen when it’s cooking.
- 100g pudding rice
- 750ml full cream milk (preferably Jersey)
- 40g caster sugar (preferably vanilla sugar)
- A grating of nutmeg
- The seeds from a vanilla pod or a teaspoon of vanilla paste
- 20g unsalted butter
- Preheat the oven to 150°C.
- Lightly butter a baking dish.
- Bring the milk and sugar to the boil in a non-stick saucepan.
- Add the rice, stir in the vanilla seeds.
- Grate a light dusting of nutmeg over the top and dot with pieces of butter.
- Place in the middle of the oven and bake, uncovered, for about an hour and a half until the rice is soft and creamy and the top or ‘skin’ is golden.
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