Creamy Rice Pudding

Rice pudding brings back memories of school and childhood..... not always pleasurable either!   My mother's oven-baked rice pudding was horrible (sorry Mum) - a hefty burned skin on top of solid grains of rice in a bath of hot milk, and school rice pudding, with a similar texture to concrete, not much better.   Over the years, I've evolved my preferred method, which is to treat it as risotto, and stir it until you get a deliciously thick, creamy pudding - no skin, no claggy lumps, just perfect!   Here it is, with a dash of home made raspberry jam, and fresh nutmeg.

Rice Pudding

1 pint milk

2 tablespoons sugar

3 tablespoons short grain (pudding) rice

½ tsp grated nutmeg, if liked

This basic 1:2:3 proportion makes enough for 3-4 people, and I usually make double.  

Put all the ingredients together in a large pan, and slowly bring to a very slow  boil, just above a simmer, stirring constantly to stop the milk from sticking on the base of the pan.  Stir until it has become thick and creamy, and the rice is cooked – ie, with a bit of bite.    This will take about 15-20 minutes or so – if you are in a hurry, pre-heat the milk in the microwave. 

Serve with a grating of fresh nutmeg and jam, or golden syrup.   Can be eaten cold, and reheated - if you are reheating it, add some more milk as it will be solid.