Old fashioned rice pudding
A creamy rice pudding is one of the greatest treats on a cold, winter day - enjoy with a hint of cinnamon
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
100g pearl rice (short-grain rice)
50g sugar
small knob of butter
1.2l milk
1.2l capacity pie dish
Method
Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour over. Bake for 1–1½ hours. The skin should be golden, the rice underneath should be cooked through and have soaked up the milk, but still be soft and creamy. Time it so that it’s ready just in time for pudding. If it has to wait in the oven for ages, it will be dry and dull and you’ll wonder why you bothered.
More options to serve with rice pudding: softly-whipped cream and soft brown sugar; or compote of apricots and cardamom; or compote of sweet apples and rose geranium.
