← Nouns Cooking · British & Irish

Ingredients

• 25 g butter, plus extra for the dish
• 120 g Pudding rice (short-grain)
• 70 g caster sugar
• 850 ml whole milk
• 150 ml double cream
• 1 tsp vanilla extract or paste
• 1 pinch Salt
• ½ tsp freshly grated nutmeg
• strawberry or raspberry jam, to serve (optional)

Method

1. Heat the oven to 150°C (130°C fan, 300°F) and butter a 1.5 litre ovenproof dish.
2. Put the rice and sugar in the dish. Warm the milk, cream, vanilla and salt in a pan until steaming, then pour over the rice and stir.
3. Dot with the butter and grate the nutmeg over the top.
4. Bake for 2 hours, giving it a gentle stir twice during the first hour, then leave it undisturbed so a golden skin forms. It is ready when the rice is soft and creamy but still slightly loose.
5. Rest for 10 min (it thickens as it stands) and serve warm with a spoonful of jam.

Tips

• Pudding rice is a short, round grain that turns creamy; arborio works as a substitute.
• For a lighter version, use all milk and skip the cream.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Jamie Oliver