A delicious winter warmer, we simply love indulging in a bowl of this creamy rice pudding. Mix and match your favourite toppings to please all of the family.
9 ingredients6 steps
Egg-Free Recipes
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Rice
1lMilk (semi-skimmed)Â
200gRiceÂ
80gBillington's Unrefined Golden Caster SugarÂ
50gUnsalted Butter (softened)Â
1 pinchNutmeg (ground)Â
1 pinchSaltÂ
1 tspNielsen-Massey Vanilla ExtractÂ
For the topping
1 tspCinnamonÂ
Single creamÂ
Method
Step 1
Preheat the oven to 110°C (90°C fan, gas mark 1/4)
Step 2
Boil the rice in a pan of salted water for two minutes, then drain well.
Step 3
Heat the milk and vanilla extract in a large pan until almost boiling, then add the drained rice, sugar, salt and nutmeg.
Step 4
Cover, transfer to the oven and cook on a very low heat for 30 - 40 minutes.
Step 5
Once the pudding has cooked, remove from the oven, add the butter and mix well.
Step 6
Top with cinnamon and a splash of cream if desired.
