Have this creamy rice pudding cooking in the oven while you make dinner and round off your meal with a comforting pud. Serve with jam for a feel-good treat
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Small Dish or Bowl
- 1 Serving Spoon
- 1 Brush optional
Ingrédients
- Butter, for the dish
- 130 g Pudding rice
- 70 g Caster sugar
- 2 tbsp Vanilla bean paste or 1 vanilla pod, split and seeds scraped out
- 800 ml Whole milk
- 170 ml Double cream
- Grating of nutmeg
- Fruit jam of your choice, to serve (strawberry or apricot work well)
Instructions
- Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
- Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.
Notes
Nutrition per Serving
| kcal | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 358 | 21g | 13g | 36g | 0g | 0.3g | 6g | 0.2g |