RICE PUDDING UK RECIPES

Steps:

• 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.
• 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.

Steps:

• Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like.
• Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam.