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50Total Time
10Prep Time
40Bake Time
6Serves
Easy
About the bake
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.
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.
Ingredients
MetricImperial
For the Rice
- 1l Milk (semi-skimmed)
- 200g Rice
- 80g Billington's Unrefined Golden Caster Sugar
- 50g Butter (unsalted)
- 1 pinch Nutmeg (ground)
- 1 pinch Salt
- 1 tsp Nielsen-Massey Vanilla Extract
For the topping
- 1 tsp Cinnamon
- Single cream
Recipe Reviews
Brilliant
Ingredients
MetricImperial
For the Rice
- 1l Milk (semi-skimmed)
- 200g Rice
- 80g Billington's Unrefined Golden Caster Sugar
- 50g Butter (unsalted)
- 1 pinch Nutmeg (ground)
- 1 pinch Salt
- 1 tsp Nielsen-Massey Vanilla Extract
For the topping
- 1 tsp Cinnamon
- Single cream