Kieran loves a bit of rice pudding so thought I’d make some so we could have a big bowl while watching a film. I was looking for a traditional and low maintenance recipe and came across this one from Simon Hopkinson. I’d seen him make it on his cooking show and it looked pretty easy – and it turned out really well.
Creamy, smooth, rich and exactly what I was looking for. Make sure you dredge with plenty of grated nutmeg!
Recipe from Simon Hopkinson on BBC Food Website
- 40g/1½oz butter
- 100g/3½fl oz pudding rice (or Spanish paella rice)
- 75g/2½oz caster sugar
- 1 litre/1¾pints full-fat milk
- 150ml/5fl oz double cream
- 1 tsp vanilla extract or ½ vanilla pod, split lengthways
- pinch salt
- plenty freshly grated nutmeg
- Preheat the oven to 140C/285F/Gas 1.
- Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
- Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
- Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.
- Serve at room temperature.