Family Rice Pudding
A really simple, 4-ingredient rice pudding. The ideal dessert for an autumnal or winter evening - super simple, super tasty.
- 100 g Pudding Rice
- 1100 ml Milk semi-skimmed or whole
- 80 g Sugar white
- 20 g Butter
Pre-heat the oven to 150°c. Put all the ingredients in a baking dish and stir. Transfer to the oven.
After 10 minutes, give the mixture another stir to ensure the now melted butter is mixed in. Return to the oven.
Bake for a further 2 hours 10 minutes - the top should be golden brown. Allow to cool a little before serving.
A total baking time of 2 hours 20 minutes should provide a medium thick rice pudding. It will still have a little bit of liquid milk when you remove it from the oven, but this will thicken a little as it cools. If you prefer it a little milkier, bake for 10-15 minutes less, if you prefer it super thick, bake for 10-15 minutes more.
If you cannot obtain pudding rice, any short grain rice, including Arborio or paella rice, could be used as a substitute.