I have had a lovely ‘me’ day today in Bath starting with a haircut, colour and head massage, then a coffee and a catch up with a good friend, some sales shopping and lunch with my boy!
I am starting to get the back-to-work panic now so spent the rest of the afternoon drinking a copious amount of tea and getting myself sorted for the start of term on Monday.
Now, I know today’s recipe is totally unsuitable for those eat healthier/ lose weight/ get fit resolutions that are floating around but it is a great way to use up all that cream you may have left in the fridge after hosting for Christmas and New Year. I hate waste, especially throwing perfectly good food away, so I would much rather use it up in a tasty way and start my diet a few days later than just bin it because I am so caught up on following a new rule!
I was halfway through cooking this dish when I realised that rice pudding is one of the least photogenic foods I have made and I have to admit that I struggled to find a shot where this creamy delight looked appetising! See what I mean?!
This is where you will have to trust me, dear readers! This pudding is delicious and is, for me, the epitome of comfort food.
I was going to get all foodie and make a really inventive version combining different flavours but something in me decided to keep it simple and school dinner-esque with just a few drops of vanilla extract and some freshly grated nutmeg.
The beauty of this simple recipe is that now you have the basics, you can add whatever you fancy; fruit, nuts, jam, chocolate chips, syrups…it’s up to you!
The below amount made enough for two people.
50g of pudding rice
250ml of single cream
250ml of milk
25g of caster sugar
A few drops of vanilla extract
A pinch of freshly grated nutmeg
15g of butter
How to make it
- Begin by preheating your oven to 150°C, Gas Mark 2
- Rinse your pudding rice out in a sieve under cold water
- In a saucepan, add the cream, milk, sugar, vanilla and nutmeg and simmer on a low to medium heat until the sugar has melted
- Add the rice and stir well
- Grease an ovenproof dish then pour in the creamy rice mixture, giving it one last stir
- Dot the butter over the top and place in the oven for about an hour and a half
- I took mine out every 20 minutes or so to give it a stir
- You may find you want to add a little more milk if the rice absorbs it all – I like my rice pudding quite runny
- Serve warm and enjoy!