Indulgent and creamy with lashings of nutmeg, Simon Hopkinson shows you how to make his foolproof rice pudding recipe. It’s officially the perfect comfort food.
Ingredients
- 40g/1½oz butter
- 100g/3½fl oz pudding rice (or Spanish paella rice)
- 75g/2½oz caster sugar
- 1 litre/1¾pints full-fat milk
- 150ml/5fl oz double cream
- 1 tsp vanilla extract or ½ vanilla pod, split lengthways
- pinch salt
- plenty freshly grated nutmeg
Method
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Preheat the oven to 140C/285F/Gas 1.
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Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
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Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
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Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature.