Large knob of unsalted butter
1 vanilla pod
570ml whole milk
40g round grain rice
freshly grated nutmeg
2 tbsp caster sugar
raspberry & redcurrant jam, to serve
Preheat the oven to 150C/Gas 2.
Butter an ovenproof dish.
Split the vanilla pod, put it in a saucepan with the milk and bring this to the boil.
Rinse the rice and put it in the dish with some flakes of butter, grated nutmeg and the sugar.
Remove the vanilla pod from the hot milk, pour the milk over the rice and stir.
Put the ovenproof dish into the preheated oven and take out to stir two or three times over the next hour. After about an hour, stir in a good dollop of double cream and leave in the oven until the rice is quite cooked, but before all the liquid has been absorbed; this will take about 20 minutes. Keep checking, as you don't want it to be dry.
Serve with the raspberry & redcurrant jam.
This is the first time I've made rice pudding and this recipe felt fool-proof. It also didn't feel like enough for 4 but then my friends and I are just greedy! I'd definitely make more next time.
Also the recipe for the raspberry & redcurrant jam comes from the same book and I have yet to create that so I just used a really good raspberry jam and it was super!
Taken from: Sarah Raven's Garden Cookbook