Rice pudding is one of my favourite winter desserts. It is warm, comforting and fabulously moreish!
This pudding is baked in the oven and requires no effort at all.
30ml butter, melted
180ml Arborio rice
83ml sugar
2,5ml ground cinnamon
2,5ml salt
620ml milk
250ml cream
Preheat your oven to 160℃.
Melt the butter and pour it into a ceramic dish of more or less 20 X 27cm. Rather use a smaller dish than a larger one, as long as it is at least 8cm deep.
Add the rice, sugar, cinnamon and salt to a mixing bowl and give it a stir.
Mix the milk and cream in a jug with a wide mouth and pour over the rice mixture.
Mix everything together and pour the mixture into the buttered ceramic dish.
Bake for 30 minutes and then open the oven door and stir the mixture around in the dish. It will still be very liquid and if you try to remove the dish to stir it, the chances are very big of you spilling milk and rice in your oven!
Close the oven door and allow the mixture to bake undisturbed for another 45 minutes, until beautifully golden.
Serve warm with pouring custard.
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