20 minute rice pudding

folderdessert

20-minute-rice-pudding

Nigel Slater

Serves 4

Ingredients

8 heaped tablespoons arborio or pudding rice
300ml milk
300ml double cream
(or 400ml tin coconut milk + 200ml water)
a vanilla pod, split in half lengthways or 1 teaspoon vanilla extract
6 tbsps water
large knob of butter (or alternative)
4 tbsps caster sugar

Method

  1. Put the rice in a medium-sized, heavy-based pan, then pour in the milk, cream, vanilla pod or extract and water. Bring to the boil over a medium heat, then turn down the flame until the milk is bubbling gently. Let it cook for 15-20 minutes.
  2. Add the butter, no more than an ounce, whip out the vanilla pod, and stir in the sugar. When the sugar has dissolved, the pudding is ready.
  3. Serve with a sprinkling of ground nutmeg or cinnamon.

Related recipes