Rice Pudding

I'm staying with my gran this weekend, and after a discussion about what to have for dessert we both agreed a proper, baked rice pudding would do the trick. I found a recipe on BBC GoodFood and we popped to the shop for some pudding rice.

Ingredients (to serve 2)

50g pudding rice

25g sugar
350ml whole milk

ground nutmeg

Butter a 500ml oven-proof baking dish and put the rice and sugar in, pour over the milk and give a good stir. Sprinkle the top generously with nutmeg. Cook at 150°C for 2 hours.  It's done when it wobbles only lightly when shaken. Eat straight away.

It's best to cook rice pudding at a low temperature for longer so you get that yummy, sweet skin and crust. However, as we were coordinating with cooking baked potatoes, we cooked ours at 200°C for an hour and then turned it down to 150°C for another half an hour or so. This worked absoloutely fine, just make sure to put it on the bottom shelf and check it doesn't burn.

This recipe was great, so sweet and creamy and very easy to make! Plus it's a healthy version of many of the recipes that are made with double cream. Definitely one to make again! You can find the original recipe here.