As the warmer weather approaches these last October weeks might be your chance to squeeze in an old favourite: creamy rice pudding. Now, it’s not for the calorie counting, figure watching – there will be cream, maybe even double cream, and there most certainly will be sugar!!
So put away your copy of Michelle Bridges and hide her behind the fridge because she doesn’t need to know what you’re up to! Go and grab a heavy based oven dish and heat your oven to 130 degrees Celsius.
For two people you will need:
4oz short grain rice (arborio works well)
3oz caster sugar
1 pint milk (substitute for 3/4 milk and 1/4 double cream if you want added deliciousness – let’s face it you’ve come this far!)
A pinch of freshly grated nutmeg
1 fresh vanilla pod (optional)
Ok, so into the pan goes the rice, sugar and milk (and/or cream). Cook over a very low heat until the sugar dissolves, grate in your nutmeg – as much as you think will taste and scrape in your vanilla. Add the butter and pop it into the oven. It wants to cook for at least two hours – so check it at this point, but the consistency is up to you…. If you want a thicker, firmer texture, let it go for a little longer – maybe as much as 3 hours. The trick is not to let it boil, it just wants to splutter gently and form a thin skin on the top – if you don’t like the skin then don’t add the butter.
Once cooked add a good dollop of raspberry jam – and don’t skimp on quality jam! All you need now are your slippers and a good movie to curl up in front of!