I baked this rice pudding yesterday for my in-laws. It went down really well, as did the spaghetti bolognese that i posted yesterday!!
By using golden caster sugar melted with the butter, it creates a delicate caramel flavour to the pudding.
The rice is fluffy and the sauce is rich and creamy.
As with all baked rice puddings you get a beautiful skin on the top.
A tip for you if you don't like the skin.
When the pudding is cooked take out the oven and cover for 10 minutes, the skin will go soft and creamy and it tastes like caramel..YUMMY!!!!
Pre heat oven 140c, 275f, or gas mark 1
Prep time 5 minutes
Cooking time 2 hours
6oz Golden caster sugar
10oz Pudding rice
1500ml Full fat milk
2 tsp Vanilla extract
300ml Double cream
½ tsp Grated nutmeg
Melt the butter and sugar in a oven and hob proof casserole dish, add the rice and cook till it puffs up, add the milk, vanilla extract, cream, nutmeg, and salt, bring to the boil, and stir well.
Transfer to the oven and cook uncovered for 2 hours.