Perfect rice pudding recipe

Ingredients

• 100g round grain pudding rice
• 700ml whole milk
• 150ml double cream
• 25g caster sugar
• 25g butter
• Fresh nutmeg - optional

Method

As the ultimate comfort food, few things beat an old-fashioned rice pudding. Cheap and easy to make, this classic dish of rice slowly baked in sweet milk has been a British favourite for centuries.

Nowadays, you can enjoy all manner of delicious twists on the traditional rice pudding recipe with ingredients such as lemon, orange, ginger, coconut milk, coffee and chocolate. Yet, a classic rice pudding recipe should be part of everyone’s dessert repertoire.

Cook the perfect rice pudding in the oven

1. Preheat the oven to 160°C/140°C fan/gas 3.

2. Using a little of the butter, lightly grease a medium, deep-sided ovenproof dish.

3. Add the pudding rice, caster sugar, milk and cream to the dish and stir well.

4. Place the dish on the middle shelf of the oven and bake for 30 minutes.

5. Carefully remove the dish from the oven and stir the rice pudding to help separate the grains of rice. Place a few small knobs of butter on the pudding and grate a little nutmeg over the surface of the rice/milk mixture.

6. Return to the oven for 1 1/2 - 2 hours, stirring occasionally, until a light browned skin has formed on the surface of the pudding.

7. Remove the dish from the oven and serve the rice pudding either plain or with your choice of topping.

Cook the perfect rice pudding on the hob

If you’re short on time or oven space, you can quickly whip up a delicious rice pudding on the hob in just half an hour or so.

1. Add the pudding rice, milk and cream to a medium, non-stick saucepan and stir well.

2. Place the saucepan over a medium heat and bring to the boil, stirring continuously.

3. Reduce the heat to low and simmer the rice for 30-35 minutes. Stir frequently to stop the rice from clumping together.

4. When the rice is soft, add the caster sugar and stir until dissolved. Serve immediately.

TIP

If you’re watching the calories, ditch the double cream and use 850ml of semi-skimmed milk instead. The resulting rice pudding won’t be quite as creamy but it will still taste delicious.