Traditional Rice Pudding
Indulge in a comforting and creamy dessert with this classic rice pudding recipe. Made with plump sultanas soaked in hot tea and infused with warm hints of nutmeg and vanilla, this rice pudding is baked to perfection until a golden skin forms on top. Served with dollops of rich clotted cream and sweet jam, this delightful treat is sure to warm your heart and satisfy your sweet tooth.
— Constant Cookbook
Ingredients
- 100g/3½oz sultanas
- 1 mug hot strong black tea
- 1.3 litres/2 pints 7fl oz milk
- 300ml/10½fl oz double cream
- 200g/7oz pudding rice
- 100g/3½oz golden granulated sugar
- pinch freshly ground nutmeg
- 1 vanilla pod
- , to serve clotted cream
- , to serve jam
Instructions
- Preheat the oven to 160C/140C Fan/Gas 2.
- Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
- In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
- Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
- To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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