Ingredients:

  • 2.5 oz / 75g short-grain rice (such as pudding rice, Arborio, or sushi rice)
  • 3.5 oz / 100g caster sugar (granulated sugar will work too)
  • 1 pint / 570ml whole milk
  • 1 pint / 570ml double cream (heavy cream)
  • 1 tsp vanilla extract
  • Pinch of freshly grated nutmeg (for serving, optional)
  • Optional: 1 knob (approximately 1 tbsp) of butter (cut into small pieces)

Instructions:

  1. Preheat oven to 300°F (150°C) / Gas Mark 2.
  2. In the ovenproof dish, combine rice, sugar, milk, cream, and vanilla extract.
  3. Stir thoroughly to ensure the sugar is dissolved.
  4. Dot the butter pieces over the surface of the mixture (if using).
  5. Bake uncovered in the preheated oven for 2 to 2.5 hours, or until the pudding has thickened and a golden skin has formed on top. Check on it halfway through and give it a gentle stir to prevent a skin from forming prematurely.
  6. Remove from the oven and let stand for 10-15 minutes before serving. This allows it to thicken further.
  7. Serve warm, sprinkled with grated nutmeg, if desired.