Rice pudding is one of the great classics of our childhood and school dinners. You might even remember the Ambrosia tinned rice pudding. Loved and loathed in equal measure. If like me, you loved it, or you fancy giving it another try this is the recipe for you. Based on a recipe by the wonderful Simon Hopkinson, his is by far the best I’ve come across, from his book “The Good Cook.”
Simple and easy, the ultimate comfort food. It’s relatively quick to assemble followed by a slow cook. It’s also best served lukewarm or about room temperature. So it’s good for doing in advance for that retro school dinner themed dinner party.
Raisins, a welcome fruity addition or an abomination of the devil? It’s up to you. Load ‘em up or leave ‘em out.
- 40g butter
- 75g caster sugar
- 100g pudding rice or Spanish paella rice (a short grain rice, not something like basmati.) It sounds too little and looks too little when you cook, but trust the recipe, it’s right.
- ½ a vanilla pod, split lengthways
- 1 litre full cream milk (I usually have semi-skimmed in the fridge so I reduce this by 100ml and add an extra 100ml or double cream.)
- 150ml double cream (add more if using semi-skimmed milk)
- pinch of salt
- generous freshly grated nutmeg, as much or as little as you like
- Raisins (as many or as few as you prefer, even none, the pudding is great on its own.) Add them at the same time as the milk.
- Pre-heat the oven to 140C fan
- Melt the butter on the stove top in either a casserole you will cook the pudding in or a suitable pot
- Add the sugar and stir, heating gently, till the butter and sugar are soft and amalgamated
- Add the rice and the vanilla pod
- Stir the rice into the sugary mix. It will coat the rice and the rice will heat up.
- After a minute or two add the milk. The cold milk cools the rice mixture and some lumps may form, but don’t panic. Keep stirring and the lumps will dissolve as the milk warms.
- Add the cream and salt, and half the nutmeg, and bring it all to the simmering point
- Now it’s oven time. Grate over a good amount of nutmeg on the settled milk, don’t stir it in as this will become part of the lovely caramelised topping.
- Put it in the oven for 60-90 minutes.
- The pudding is ready when a light skin has formed and it is mostly set with a wobbly middle.
- Take it out to cool. Best served either lukewarm or at room temperature.