Rice Pudding

Approx. Cost: £2

Preparation: 10 mins

Cooking Time: 30 mins

Serves: 2 - 4

This is a recipe I’ve pinched from James Martin. It uses risotto rice and I think gives a much better end product. Miles away from that nasty “glue” of school days!

Recipe:
300g Risotto Rice
300ml Whole Milk
300ml Double Cream
100g Sugar
1 Tbsp Vanilla Extract

Method
1. Place all of the ingredients into a saucepan, bring to a simmer and cook for 12 minutes, or until the rice has absorbed the liquid and has softened.

2. Leave the rice to cool slightly.

3. To serve, pour the rice pudding into a serving bowl.

Contributor's Note: If you already have your oven on, then pour the rice-pudding into an oven-proof dish and place in the top of the oven on high for 10 minutes to produce a lovely crispy skin!  Also, if you do not have any cream just double the amount of milk and add a large knob of butter.  A large pinch  of ground nutmeg also adds a lovely spicey flavour all of it's own.