It may be retro, but Grandma knew what she was talking about when it came to rice pudding. Spiked with cinnamon and nutmeg and studded with raisins, this creamy pudd will warm you all the way to your toes.
Ingredients
- 40g butter
- 1/2 cup brown sugar
- 1/2 cup arborio rice
- 3 cups milk
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg, plus extra to serve
- 1 tsp vanilla paste
- 1/2 cup raisins
- 300ml cream, plus extra to serve
Method
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Step 1Preheat oven to 150C. Grease a 1 litre capacity oven-proof dish.
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Step 2Heat butter in a saucepan and add sugar and rice. Stir for 1 minute to fully coat rice. Remove from heat and wish in milk, spices and vanilla. Stir through raisins then pour into prepared dish.
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Step 3Bake for 30 minutes, then remove from the oven and stir well. Drizzle over cream and return to the oven for a further hour. Check that rice is cooked through. Return to the oven for 15-30 minutes if required.
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Step 4Serve with extra cream and nutmeg.
Recipe Notes
Bake: 1.5-2 hours
Nutmeg is best served freshly grated. Buy whole and grate finely.
Keep an eye on the pudding during the last half an hour - you want it to stay creamy and avoid drying out.
Recipe and photo by Greer Worsley (not yet a grandma).
Recipe Reviews (1)
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