170
Luxury rice pudding
Serves 4–6
Ingredients:
175 g (6 oz) pudding rice
110 g (4 oz) caster sugar
570 ml (1 pint) milk
450 ml (
3
/
4
pint) single cream
1
/
2
tsp vanilla extract (optional)
Grated nutmeg and sugar to serve
Method:
1. Sprinkle the rice and sugar into a solid
container. Add the milk and cream and stir
well. Cover with pleated foil and cook at
100°C for 1 hour 45 minutes, stirring at 20
minute intervals. For a thinner consistency,
stir in a little more cream at this stage.
2. Before serving, sprinkle with sugar and
nutmeg. Place under a hot grill for a few
minutes until the surface is golden brown.
3. Serve with a spoonful of red fruit compote
(see recipe on p. 172).
Tip
As an alternative, cook the rice
pudding in individual greased
ramekins and allow to cool. When
cold turn out onto a serving plate.
