Creamy rice pudding

Creamy rice pudding

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

The best rice pudding is rich and creamy with a good proportion of milk to rice. It should be watched while baking and stirred occasionally.

Add milk from time to time, if necessary.

Ingredients

Quantity Ingredient
1 teaspoon butter
2 tablespoons short-grain rice
grated nutmeg
3 cups milk
2 tablespoons sugar

Method

  1. Preheat the oven to 160°C. Butter a deep ovenproof dish and put in all the ingredients, stir. Bake until the rice is quite soft and the milk is thickened and creamy. Stir every half an hour during cooking and add more milk if necessary. After 1 1/2-2 hours the milk should be absorbed and a golden crust formed. Serve warm with pouring cream.

Note:

  • a vanilla bean or a few bruised cardamom pods can be added at the beginning for extra flavour.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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