Rice pudding

Serves 4 to 5

Ingredients

   40g/1½oz butter

   100g/3½fl oz pudding rice (or Spanish paella rice)

   60g/2oz caster sugar

   1 litre/1¾ pints full-fat milk (or 2 pints if no cream)

   150ml/5fl oz double cream (optional)

   1 tsp vanilla extract or ½ vanilla pod, split lengthways

   pinch salt

   plenty freshly grated nutmeg

Preparation method

   Preheat the oven to 140C/285F/Gas 1.

   Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.

   Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.

David Note: first time I made this it took 2hrs 40 mins to cook and was great.

   Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready.

   Serve at room temperature.

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