Vanilla rice pudding

Serves: 6

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Prep Time: 5

Cook Time: 105

• 600ml/1pt milk, plus extra if needed
• 300ml/½pt double cream
• 1 vanilla pod, split lengthways
• pinch of freshly grated nutmeg, plus extra for topping
• 125g/4oz pudding rice, rinsed
• 2tbsp caster sugar
• knob of butter, for topping

You will need

• A shallow ovenproof dish, greased lightly with butter

Method

1. Preheat oven to gas mark 2/150°C (130°C in a fan oven). Add milk, cream, vanilla pod and nutmeg to a pan and gently heat, taking care not to let it boil.
2. Stir in rice and sugar, and cook gently for a further 5 mins. Transfer to baking dish, making sure vanilla pod goes in also. Then dot with butter, sprinkle over nutmeg, and cover with foil.
3. Bake for about 30 mins, then remove foil and give the pudding a stir – top up with more milk if it is drying out at all. Then cover again and cook for a further 30 mins. Remove foil and stir, then cook uncovered for about 40 mins, until it is thick and creamy with a golden skin on top. If the pudding is at all dry, top up with a little cream before serving.

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