Shake off memories of stodgy school dinners: rice pudding, when done right, is a warming, luxuriant delight
There are almost as many rice puddings as there are savoury rice recipes. If you were also put off by that dazzlingly white, school dinner gloop, fear not, this is a much more luxuriant baked dessert, gently spiced and finished with sweet wine and cream. It can be enjoyed warm or cool, on its own or with a spoonful of jarred fruit or some vivid pink spring rhubarb.
Prep 5 min
Cook 2 hr 10 min
Serves 4
50g butter, plus extra for greasing
50g soft light brown sugar
100g pudding rice
1 litre whole milk (see step 4)
1 unwaxed lemon
¼ tsp freshly grated nutmeg
¼ tsp ground cinnamon, or a small length of cinnamon stick
1 bay leaf
½ vanilla pod, or 1 tsp vanilla extract
1 pinch salt
2 tbsp sweet fortified wine –eg pedro ximenéz or cream sherry, madeira, tawny port (optional)
150ml double cream Continue reading…
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