Luxurious, creamy, not too sweet or stodgy, this is a perfect rice pudding. It’s made on the stovetop, rather than being baked, so no skin forms (like Marmite, some people love the skin while others hate it).
- Yield: 6 Servings
- 150 g arborio rice
- 900 ml full-fat milk
- 300 ml double cream
- 1½ vanilla pods, split open lenghtways
- 60 g caster sugar
- freshly grated nutmeg
- raspberry jam to serve
How to Make It
- Combine the rice with the milk, cream and split vanilla pods in a heavy saucepan. Cook on a very low heat for about 1¼ hours or until the rice is soft, stirring frequently.
- Stir in the sugar and a few gratings of nutmeg. Remove the vanilla pods.
- Serve the rice pudding hot, topping each portion with a dollop of jam.