Although the past few days have been unusually warm for this time of year the nights have been bitterly cold. While the weather is still cold, I crave comfort food. This months edition of delicious has a whole section devoted to British puddings, heaven! Tonight I cooked a rack of lamb with port & cranberry jus and for the last month or so it’s become a tradition to cook a pudding with sunday dinner.
Tonight was the turn of rice pudding. I always have a bag of pudding rice languishing at the back of the cupboard, to be honest I don’t know why supermarkets sell such big bags of pudding rice as you only need a tiny amount to make a pudding…anyway it’s a gorgeous comforting pudding. Be warned it takes a long, long time to cook, but it’s worth it. It tastes far better than any tinned rice pudding.
Rice Pudding (from River Cottage Family Cookbook)
50g pudding rice
25g unsalted butter
500ml whole milk
25g caster sugar (I use my vanilla sugar)
pinch of salt
vanilla pod, slit down the middle
1) Preheat to 150oc. Lightly butter ovenproof dish. Wash rice then mix all ingredients in the dish.
2) Bake for 45 min, remove from oven and stir. Bake for a further 30 min, by this point a skin will have begun to form. Stir again to stop the rice sticking to the bottom of the bowl.
3) Return the dish to the oven yet again and bake for a further 1 – 1.5 hours. If you don’t want a skin cover dish with lid/foil. If it begins to dry out stir in more milk.